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HELLER'S GUIDE 



FOR 



ICE-CREAM MAKERS 



-SIXTH EDITION - 



Price $5.00 



Presenting in brief concise form the most 
advanced ideas and the most efficient methods in 
ice cream making. 

To use the methods and the materials advo- 
cated herein insures the highest degree of success 
in the manufacture of ice cream. 



PUBLISHED BY 

B. HELLER & CO. 

CALUMET AVENUE AND FORTIETH ST. 
CHICAGO. - U. S. A. 

1918 



Copyrighted 1918 

by 
B. HELLER & CO. 

All rights reeenred 



f>RINTINO DrrAnTMENT 

■ . NELLER a CO. 

CMKAeO 



JUL 10 1918 

©Ci.A490648 



t. 




INTRODUCTION 

CE CREAM was invented by an enterprising man 
named Florin, a native of the city of Naples, Italy, 
almost one hundred and fifty years ago. Today 
it is still made and sold in Florin's Cafe by his 
descendants. 

In this country ice cream was introduced 
during the Colonial period and since those early 
days has grown more and more popular until at the present time 
it is made and sold wherever civilization reaches. It was not, 
however, until about 1850 that its manufacture and msurketing on 
a large scale was attempted. The pioneer in this field, the whole- 
saling of ice cream, was Jacob Fussell who established factories in 
several of the large eastern cities and gradually built up an enor- 
mous business. Today it is estimated that the annual sales of ice 
cream total the stupendous sum of $150,000,000 annually. 

It is undoubtedly true that at no time in the history of the ice 
cream industry has it occupied the position of importance which 
it does today and the ice cream manufacturer who keeps abreast of 
modern tendencies has a fertile field where the rewards are worthy 
of his best efforts. 

This, our sixth and most complete edition of HELLER'S 
GUIDE FOR ICE-CREAM MAKERS is intended to be not only 
a Guide for the beginner but an every day assistant to the expert 
and experienced ice-cream maker. We believe it to be the most 
complete reference book of its kind, and the large number of 
formulas Qarger than found in most any other book,) may be used 
with every confidence. 

We hope that our efforts to produce a work that would be of 
teal service to the ice-cream industry have not been spent in vain. 

B. HELLER & CO. 



INDEX 

Aging and Cooling 115 

Almond Ice Cream . . 62 

Apricot Ice 77 

Apricot Ice Cream 67 

Apricot Sherbet 82 

Bacteria In Ice Cream, Sources of Ill 

Bacteriology of Ice Cream 110 

Banana Ice 11 

Banana Ice Cream 66 

Banana Sherbet 83 

Bananas, Frozen 90 

Batch Mixer. The 116 

Bisque Ice Cream 51 

Bisque Ice Cream, Formula No. 2 52 

Bisque Ice Cream, Maraschino 53 

Brick Ice Cream, Fancy 72 

Caramel Frappe 95 

Caramel Ice Cream 54 

Caramel Parfait 99 

Cherries, Frozen 92 

Cherry Ice 74 

Cherry Ice Cream 69 

Cherry Marshmallow^ Ice Cream 57 

Cherry Nut Parfait 99 

Cherry Punch 88 

Chocolate Ice Cream 48 

Chocolate Ice Cream, Formula No. 2 49 

Chocolate Ice Cream, Formula No. 3 50 

Chocolate Marshmallow Ice Cream 56 

Cocoa Syrup 50 

Coffee Frappe 94 

Coffee Ice Cream 59 

Coffee Ice Cream, Formula No. 2 60 

Coffee Mousse 1 02 

Condensed and Evaporated Milk 114 

Cottage Pudding, Frozen 54 

Cranberry Ice 11 

Cranberry Sherbet 80 

Creme De Menthe Ice Cream 71 

Currant Ice Cream 69 

Custard. Frozen , 93 

Damson Plum Ice 78 

Delmonico Ice Cream 41 

Evaporated & Condensed Milk 114 

Fancy Brick Ice Cream 72 

Figuring Net Profits, Table 127 

Flavoring ^ ^ 2 



Page 

Frappes 94 to 97 

Freezing Ice Cream 1 1 6 

French Cooked Ice Cream 44 

Frozen Bananas 90 

Frozen Cherries 92 

Frozen Cherry Punch 88 

Frozen Cottage Pudding 54 

Frozen Custard 93 

Frozen Fruit Punch 87 

Frozen Fruits 89 

Frozen Grape Punch 87 

Frozen Green Gages 91 

Frozen Oranges 90 

Frozen Pineapples 91 

Frozen Roman Punch 88 

Frozen Strawberries 89 

Fruit Granite 86 

Fruit Punch , 87 

Fruit Plombiere 1 04 

Fruits, Frozen . . 89 to 92 

Ginger Ice Cream 70 

Granite, Fruit 86 

Grape Ice 76 

Grape Ice Cream 65 

Grape Nut Ice Cream 58 

Grape Punch 87 

Grape Sherbet 83 

Green Gages, Frozen 91 

Hazelnut Ice Cream 61 

Homogenization II9 

Interest Rules, Simple 123 

Legal Standards For Dairy Products 1 24 to 126 

Lemon Ice 75 

Lemon Ice Cream 68 

Lemon Sherbet 79 

Maple Ice Cream 60 

Maple Marshmallow Ice Cream ... 57 

Maple Mousse 103 

Maple Walnut Ice Cream 60 

Maraschino Ice Cream 70 

Maraschino Bisque Ice Cream 53 

Marshmallow Ice Cream 55 

Marshmallow Ice Cream, Cherry 57 

Marshmallow Ice Cream, Chocolate 56 

MarshmalIo\^r Ice Cream, Maple 57 

Marshmallow Ice Cream, Old Style 58 

Marshmallow Nut Ice Cream 55 

Meloine 31 

Melon Ice 76 



Page 

Melon Sherbet 79 

Milk 113 

Milk, Condensed & Evaporated 114 

Milk Powder 117 

Mille Fruit Sherbet 85 

Milwaukee Boat Ice Cream 46 

Milwaukee Boat Ice Cream (with Flavors & ELxtracts) 46 

Miscellaneous Useful Information 1 28 

Mousse Glac6, Peach 1 05 

Mousses 101 to 103 

Nesselrode Pudding 45 

New York Brick Ice Cream 43 

New York Ice Cream 42 

Old Style Marshmallow Ice Cream .... 58 

Orange Ice 74 

Orange Ice Cream 68 

Orange Sherbet 81 

O^nges, Frozen 90 

Parfaits 98 & 99 

Pasteurization , 115 

Peach Ice 75 

Peach Ice Cream 65 

Peach Mousse 1 02 

Peach Mousse Glac6 105 

Peach Sherbet 82 

Pear Ice Cream 67 

Pecan Ice Cream 61 

Philadelphia Ice Cream 40 

Philadelphia Special Ice Cream 40 

Picnic Ice Cream ... 47 

Picnic Ice Cream (with Flavors & Elxtracts). . . 47 

Pineapple Cream Souffl6 1 00 

Pineapple Frappe 96 

Pineapple Ice 76 

Pineapple Ice Crecon 66 

Pineapple Mousse 103 

Pineapple Sherbet 80 

Pineapples, Frozen 91 

Pistachio Ice Crezim 63 

Plombiere, Fruited 1 04 

Punches, Frozen 87 & 88 

Raspberry Ice 73 

Raspberry Ice Cream 64 

Raspberry Sherbet. ... 84 

Roman Punch 88 

Rose Ice Cream 70 

Rules & Tables, Useful 122 

Sherbets With Eggs 81 



Page 

Sherbets and Water Ices 73 

Simple Interest Rules , 123 

Snow .' 34 

Souffle 100 

Sources of Bacteria in Ice Cream Ill 

Standeurds for Dairy Products, Legal . . 1 24 to 1 26 

Standard Ice Creani Formulas 26 to 36 

Standardizing Milk and Cream 1 20 

Strawberries, Frozen 89 

Strawberry Cream SoufH6 1 00 

Strawberry Frappe 97 

Strawberry Ice 78 

Strawberry Ice Cream 64 

Strawberry Mousse .... 101 

Strawberry Sherbet 84 

Table for Figuring Net Profits 127 

Table of Profits on Selling Prices Figured at Various 

Percentages 123 

Temperature of Mix 116 

Texture of Ice Cream 112 

Tutti-Frutti Ice Cream 71 

Useful Rules and Tables 122 

Vanheller Ice Cream 37 

Vanilla Ice Cream, 

1 49^0 Butterfat. Made with MELOINE & GELATINE 26 

Vanilla Ice Cream, 

1 29^0 Butterfat, Made with MELOINE & GELATINE 27 

Vanilla Ice Cream, 

1 0% Butterfat, Made with MELOINE & GELATINE 28 

S% Butterfat*. Made with MELOINE & GELATINE 29 

Vanilla Ice Cream, 

69^0 Butterfat, Made with MELOINE & GELATINE 30 

Vanilla Ice Cream, 1 4% Butterfat, Made with MELOINE 31 

Vanilla Ice Cream, 1 2 % Butterfat, Made with MELOINE 32 

Vanilla Ice Cream, 1 O^^o Butterfat, Made with MELOINE 32 

Vanilla Ice Cream, 8% Butterfat, Made with MELOINE 33 

Vanilla Ice Cream, 6% Butterfat, Made with MELOINE 33 

Vanilla Ice Cream, 14% Butterfat, Made with SNOW 34 

Vanilla Ice Cream, 12% Butterfat, Made with SNOW 35 

Vanilla Ice Cream, 10% Butterfat, Made with SNOW 35 

Vanilla Ice Cream, 8% Butterfat, Made with SNOW 36 

Vanilla Ice Cream, 6% Butterfat, Made with SNOW 36 

Vanilla Parfait 98 

Vegetable Gum, Use in Ice Cream 1 06 to 1 09 

Waldorf Ice Cream 38 

Waldorf Ice Cream, Formula No. 2 39 

Walnut Ice Cream, Maple .* 60 

Water Ices and Sherbets 73 



INDEX TO ADVERTISING SECTION 

Page 

Carameline 147 

Cocoa, Pure 154 

Coffee Flavoring Paste, True 1 46 

Colors, Certified 1 49 

Colors, Vegetable 150 & 151 

Dry Colors, Certified , 1 49 

Extracts, Flavoring 1 43 

Flavoring Emulsions, Fruit-Em 1 45 

Flavoring Elxtracts 143 

Fruit-Em Flavoring Emulsions 1 45 

Ice Cream Makers Friend 1 38 

Ice Cream Makers Friend, Dry Form 13^ 

Ice Cream Makers Special Pure Vanilla Bean Elxtract 1 34 

Imitation Maple Flavor 142 

Imitation Vanilla 1 40 

Lemon Extract, Royal 1 44 

Liquid Colors, Certified 1 49 

Liquid Colors, Vegetable 150 

Maple Flavor, Imitation 1 42 

Meloine 1 30 

$1 000.00 Guaranteed Pure Vanilla Bean Extract 1 33 

Paste Colors, Vegetable 151 

Royal Lemon Extract 1 44 

Ruby Shade Red Coloring Paste, Special 148 

Snow 131 

Special Ruby Shade Red Coloring Paste 148 

True Coffee Flavoring Paste 1 46 

Vanheller 136 & 137 

Vanilla Bean Extract, Pure, Ice Cream Makers Special 1 34 

Vanilla Bean Extract, Pure, XXXX Brand I 35 

Vanilla Bean Extract, Pure. $1 000.00 Guaranteed I 33 

Vanilla, Imitation 1 40 

Vaniloid, Concentrated Flavoring 141 

Vegetable Gum 1 32 

Vegetable Liquid Colors 1 50 

Vegetable Paste Colors 151 

Yellow Liquid Food Color 152 

Yolk-Em, An Egg Shade Color 153 




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CLASSIFICATION OF ICE CREAM 

The United States National Pure Food Law classifies ice cream 
as follows: 

1. Ice cream is a frozen product, made from cream and sugar, 
with or without natural flavoring and it contains not less than 149^ 
of milk fat. 

2. Fruit ice cream is a frozen product, made from cream, sugar, 
and sound, mature, clean fruits, and contains not less than 1 2 ^ of 
milk fat. 

3. Nut ice cream is a frozen product, made from cream, sugar, 
and sound, non-rancid nuts, and contains not less them 12% of 
milk fat. 

Generally speaking, ice cream is divided into two general 
classes; first, the plain (raw) ice cream and second the French ice 
cream (cooked custard). The plain ice cream is frequently known 
as Philadelphia Ice Cream and, when eggs are added, as New York 
Ice Cream. 

The National Pure Food Law relative to ice cream applies 
only to interstate shipments, and not to shipments made within the 
ice cream maker's own state. The local manufacturer therefore, 
should determine the standard required by the Pure Food Laws of 
his own state. As a general rule, however, ice cream may be made 
of any percentage of butter fa'c providing it is properly labeled. 

IMPORTANT NOTICE:— As the percentage of Milk Fat in 
the finished Ice Cream is determined as percent by weight, we 
have, in each formula, where a definite milk- fat percentage is 
stated, given the quantities, first, by weight and then the measure 
equivalent to this weight, as neeur as practical on the manufactur- 
ing scale. 



25 



E HELLER & CO. 



CHICAGO, U. S. A. 



1 4 %« J3iitt er rat 




VANILLA ICE CREAM 

14% Butter Fat 

(10 Gallons) 

Made With MELOINE and GELATINE 

31 lbs. 20% Cream or about 3}^ gallons 
9 lbs. 8% Condensed Milk or about 1 gallon 

2 lbs. 4% Milk or about 1 quart 
7 lbs. Granulated Sugar 

3 ounces Gelatine 
1 ounce Melcine 

% xo \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one pint of cold water. 
Melt in a double-boiler or hot-water bath. (You are liable to scorch 
the Gelatine if placed on flame direct.) 

THIRD:— Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH:— Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly together 

in a dry can or dish. Pour this mixture of Sugar, Meloine and 

Salt slowly into the batch while stirring continuously. 

IMPORTANT:— For Special Information on a new, easy and viry successful method for dissolving 
Vtgctabis Gum and Meloine in the Ice-Craam Mix. see ^age 106. 

SIXTH: — Then add Vanilla Flavoring as required. 

SEVENTH: — Allow the mix to stand until it becomes thick. 

EIGHTH: — Then pour through strainer and freeze. 

IMPORTANT: —If Pure Food Gelatine can not be obtained, it is advisable 
to use either Snow or Vegetable Gum. 

26 



R HELLER & CO. CHICAGO. U. S. A. 



VANILLA ICE CREAM 

12% Butter Fat 

10 Gallons 

Made With MELOINE and GELATINE 

25 lbs. 20% Cream or about 3 gallons 

11 lbs. B% Condensed Milk or about 1^ gallons 

6J4 !bs. 4^0 Milk or about 3 queurts 

7 lbs. Granulated Sugar 

3 to 4 ounces Gelatine 

1 ounce Meloine 
^ to 1 teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one pint of cold water* 
Melt in a double-boiler or hot-water bath. (You are liable to scorch 
the Gelatine if placed on the flame direct.) 

THIRD:— Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring the Gelatine in slowly. 

FOURTH:— Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir the mix thoroughly 
while adding. 

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly together* 
Pour this mixture of Sugar, Meloine and Salt slowly into the batch 
while stirring continuously. 

IMPORTANT:— For Special Information on a new, easy and vary successful method for dissolving 
Vegetable Qum and Moloine in the Ice-Cream Mix, see page 106. 

SIXTH: — Then add Vanilla Flavoring. 

SEVENTH: — Allow the mix to stand until it becomes thick. 

OGHTH: — Then pour through strainer and freeze. 

NOTE:— If Pure Food Gelatine can not be obtained, it is advisable to use 
either Snow or Vegetable Gum. 



27 



B. HELLER & CO. CHICAGO, U. S. A. 



VANILLA ICE CREAM 

iO% Butter Fat 

(10 Gallons) 

(Made With MELOINE and GELATINE) 

18 lbs. 20% Cream or about 2^ gallons 

11^ lbs. 8^0 Condensed Milk or about 1^ gallons 

13 lbs. 4% Milk or about lyi gallons 

7 lbs. Granulated Sugar 

4 to 5 ounces Gelatine 

1 ounce Meloine 

^ to 1 teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one quart of cold water 
Melt in a double-boiler or hot-water bath. (You are liable to scorch 
the Gelatine if placed on flame direct.) 

THIRD: —Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring the Gelatine in slowly. 

FOURTH:— Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly together. 
Pour this mixture of Sugar, Meloine and Salt slowly into the batch 
while stirring continuously. 

IMPORTANT: — For Special Information on a new, easy and vary successful n1et^0ll for dissolving 
Vegetable Gum and Meloine in ttie Ice-Cream Mix. see page 106. 

SIXTH:— Then add Vanilla Flavoring. 

SEVENTH: — Allow the mix to stand until it becomes thick. 

EIGHTH: — Then pour through strainer and freeze. 

NOTE: — If Pure Food Gelatine can not be obtained, it is advisable to use 
either Snow or Vegetable Gum. 



28 



a HELLER & CO. CHICAGO, U. S. A. 

asas= " ■ 1 



VANILLA ICE CREAM 

5% Butter Fat 

(10 Gallons) 

(Made With MELOINE and GELATINE) 

10^ lbs. 20% Cream or about 1^ gallons 
ISyi lbs. 8% Condensed Milk or about 2 gallons 
15 lbs. 4'^c Milk or about IJ4 gallons 
, 7 lbs. Granulated Sugar 

5 to 6 ounces Gelatine 

1 ounce Meloine 

>i to 1 teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one quart of cold water. 
Melt in a double-boiler or hot-water bath. (You are liable to scorch 
the Gelatine if placed on flame direct.) 

THIRD:— Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH:— Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH : — Mix the Sugar, Meloine and Salt thoroughly together. 
Pour this mixture of Sugar, Meloine and Salt slowly into the batch 
while stirring continuously. 

IMPORTANT:— For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine in the Ice-Cream Mix, see pace 106. 

SIXTH: — Then add Vanilla Flavoring. 

SEVENTH: — Allow the mix to stand until it becomes thick. 

EIGHTH :— Then pour through strainer and freeze. 

NOTE:— If Pure Pood Gelatine can not be obtaioed, it is advisable to use 
either Snow or Vegetable Gum. 



29 



R HELLER & CO. CHICAGO, U. S. A 



VANILLA ICE CREAM 

6% Butter Fat 

(10 Gallons) 

(Made With MELOINE and GELATINE) 

A}4 lbs. 20% Cream or about ^-gallon 
18>^ lbs. 8% Condensed Milk or about 2 gallons 
21^ lbs. 4% Milk or about 2}4 gallons 

7 lbs. Granulated Sugar 

5 to 6 ounces Gelatine 

1 ounce Meloine 

3^ to 1 teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST:— Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one quart of cold water. 
Melt in a double-boiler or hot-water bath. (You are liable to scorch 
the Gelatine if placed on flame direct.) 

THIRD: — Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH:— Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while mixing. 

FIFTH : — Mix the Sugar, Meloine and Salt thoroughly together. 
Four this mixture of Sugar, Meloine and Salt slowly into the batch 
while stirring continuously. 

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolvlirg 
Vegetable Gum and Meloine in tlie Ice-Cream Mix, see page 106. 

SIXTH: — Then add the Vanilla Flavoring. 

SEVENTH : — Allow the mix to stand until it becomes thick. 

ElIGHTH: — Then pour through strainer and freeze. 

NOTE:— If Pure Pood Gelatine can not be obtained, it is advisable lo use 
either Snow or Vegetable Gum. 



30 



B. HELLER & CO. CHICAGO. U. S. A. 



MELOINE 

MEILOINE is frequently referred to as the "Great Ice Cream 
Improver." It is probably used today to a greater extent than any 
other ice cream improver and this is especially true when refer- 
ence is had to those manufacturers who have the reputation of 
making the very best grades of ice cream. 

MELOINE tends to increase yield and produces firmer or 
better "bodied" ice cream, with a smoother and more even texture. 

MELOINE is used cold; no boiling or heating is necessary. 

It is economical and the improvement which it makes is so 

decided that ice cream manufacturers find MELOINE a wonderful 

trade winner. 

IMPORTANT: — For Spscial Information on a new. easy and very successful method for dissolving 
Vegetable Gum and Meloine in the Ice-Cream Mix, see page 106. 

MELOINE is prepared so as to produce a more uniform 
distribution of the milk solids. This insures a smooth and velvety 
ice cream with an extra degree of firmness 

In the following formulas we have, to a large extent, recom- 
mended the use of MELOINE because we believe every ice cream 
maker who receives a copy of this Guide is anxious to produce 
the finest quality of ice cream at the least cost. MELOINE will 
enable you to do this. It stands alone as the "so different" ice 
cream improver. 

VANILLA ICE CREAM 

14% Butter Fat 

(10 Gallons) 

(Made With MELOINE) 

31 lbs. 20% Cream or about 3^ gallons 

9j4 lbs. 8% Condensed Milk or about 1 gallon 

2^ lbs. 4% Milk or about 1 quart 

7 lbs. Granulated Sugar 

1 ounce Meloine 
% \o \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST:— Mix together Cream, Milk and Condensed Milk. 

SECOND : — Mix Sugar, Meloine and Salt thoroughly together 

in a dry can or dish. 

IMPORTANT: — For Special Information on -z new, easy and very successful method for dissolving 
Vegetable Gum and Meloine in the ice -Cream Mix, see page 106. 

THIRD : — Then agitate the batch while slowly adding mixture 
of Sugar, Meloine and Salt. Continue stirring for about five minutes. 

FOURTH:— Add Vanilla Flavoring. 

FIFTH : — Allow the mix to stand until it becomes thick. 

SIXTH : —Then pour through strainer and freeze. 

31 



B. HELLER & CO. CHICAGO. U.S.A. 



VANILLA ICE CREAM 

/2% Butter Fat 

(10 Gallons) 

(Made With MELOINE) 

25 lbs. 20% Cream or about 3 gallons 
9 lbs. 8fo Condensed Milk or about 1 gallon 
8}4 lbs. 4% Milk or about 1 gallon 
7 lbs. Granulated Sugar 
1 ounce Meloine 
% \.o \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST:— Mix together the Cream, Milk and Condensed Milk. 

SECOND: — Mix Sugar, Meloine and Salt thoroughly together 
in a dry can or dish. 

IMPORTANT:— For Special Informatlonron a new, easy and vary successful method for dlttoWInx 
Vagetable Gum and Meloine in the Ice-Cream Mix. see page 106. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Meloine and Salt. Continue stirring for about 
five minutes. 

FOURTH:— Add Vanilla Flavoring. 

FIFTH: — Allow the mix to stand until it becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

VANILLA ICE CREAM 

70% Butter Fat 

(10 Gallons) 

(Made With MELOINE) 

17 lbs. 20% Cream or about 2 gallons 

Viyi lbs. 8% Condensed Milk or about lyi galloos 

12 lbs. 4% Milk or about lyi gallons 

7 lbs. Granulated Sugar 

1 ounce Meloine 

J4 to 1 teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST:— Mix together the Cream, Milk and Condensed Milk. 

SECOND: — Mix Sugar, Meloine and Salt thoroughly together 
in a dry can or dish. 

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Meloine and Salt. Continue stirring for about 
five minutes. 

FOURTH: — Add Vanilla Flavoring. 

FIFTH: — Allow the mix to stand until it becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

32 



B. HELLER & CO. CHICAGO. U.S.A. 



VANILLA ICE CREAM 

5% Butter Fat 

(10 Gallons) 

(Made With MELOINE) 

I0}i lbs. 20% Cream or about \% gallons 

16 lbs. 8^0 Condensed Milk or about 1^ gallons 

17 lbs. 4% Milk or about 2 gallons 
7 lbs. Granulated Sugar 

1 ounce Meloine 

yi Xo I teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST: — Mix together the Cream, Milk and Condensed Milk. 
SECOND: — Mix Sugar, Meloine and Salt thoroughly together 
in a dry can or dish. 

IMPORTANT:— For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine in tlie Ice-Cream Mix. see page 106. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Meloine and Salt. Continue stirring for about 
five minutes. 

FOURTH:— Add Vanilla Flavoring. 

FIFTH : — Allow the mix to stand until it becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

VANILLA ICE CREAM 

e% Butter Fat 

(10 Gallons) 

(Made With MELOINE) 

4^ lbs. 20% Cream or about >^-gallon 
Hyi lbs. 8% Condensed Milk or about 2 gallons 
21>^ lbs. 4% Milk or about 2yi gallons 

7 lbs. Granulated Sugar 

1 ounce Meloine 
>^ to 1 teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST: — Mix together the Cream, Milk and Condensed Milk. 
SECOND : — Mix Sugar, Meloine and Salt thoroughly together 
in a dry can or dish. 

IMPORTANT : — For Special Information on a new, easy and very successful mettiod for dissolving 
Vegetable Gum and Meloine in the Ice-Cream Mix, sea page 106. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Meloine and Salt. Continue stirring for about 
five minutes. 

FOURTH:-Add Vanilla Flavoring. 

FIFTH: — Allow the mix to stand until it becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

83 



B. HELLER & CO. CHICAGO. U. S. A. 

SNOW 

For many years SNOW has been recognized as a particularly 
effective agent in the making of ice cream, and manufacturers are 
highly enthusiastic over this product as its use is an aid in bringing 
their ice cream into even still greater popularity. 

The use of SNOW tends to prevent the formation of icy crys- 
tals and the large shippers find SNOW almost invaluable because 
of its tendency to produce a very firm "body" which will "stand 
up" under most ordinary conditions. 

SNOW has the property to thicken milk and cream and to 
cause it to beat up more readily. It helps to improve the finished 
product and aids it in retaining its velvety firmness. In ice cream 
that is used for fountain purposes SNOW is especially desirable 
and in sherbets is well nigh indispensable. 

SNOW may be used alone or with Gelatine, Under average 
conditions Gelatine is not necessary. 

SNOW is a purely vegetable product, is economical, always 
uniform and extremely easy to use. It does not require heating, 
mixes readily with the batch, keeps well and is always ready to 
use without fuss or bother whenever you need it. 

We guarantee SNOW to comply with the Pure Food Law. 



VANILLA ICE CREAM 

14% Butter Fat 

(10 Gallons) 

(Made With SNOW) 

31>^ lbs. 20% Cream or about 3^4 gallons 

9'X lbs. 8% Condensed Milk or about 1 gallon 

2X lbs. 4% Milk or about 1 quart 

7 lbs. Granulated Sugar 

4 to 6 ounces Snow 
% \.o \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST: — Mix together Cream, Milk and Condensed Milk. 

SECOND : — Mix Sugar, Snow and Salt thoroughly together 
in a dry can or dish. 

THIRD : — ^Then agitate the batch while slowly adding mixture 
of Sugar, Snow and Salt. Continue stirring for about five minutes. 

FOURTH:— Add Vanilla Flavoring. 

FIFTH: — It is advisable to allow the mix to stand until it 
becomes thick. 

SIXTH : — Then pour through strainer and freeze. 

34 



B. HELLER & CO. CHICAGO, U. S. A, 



VANILLA ICE CREAM 

12 fo Butter Fat 

(10 Gallons) 

(Made With SNOW) 

25 lbs. 20^0 Cream or about 3 gallons 

11 "4 lbs. 87o Condensed Milk or about IJ^ gallons 

634 lbs. 4% Milk or about 3 quarts 

7 lbs. Granulated Sugar 
. 4 to 6 ounces Snow 

yi to 1 teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST: — Mix together the Cream, Milk and Condensed Milk. 

SECOND: — Mix Sugar, Snow and Salt thoroughly together 
in a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow and Salt. Continue stirring for about 
five minutes. 

FOURTH: — Add Vanilla Flavoring. 

FIFTH : — It is advisable to allow the mix to stand until it 
becomes thick. 

SIXTH: — Then pour through strainer and freeze. 
VANILLA ICE CREAM 

iO% Butter Fat 

(10 Gallons) 

(Made With SNOW) 

18 lbs. 20% Cream or about 2X gallons 

11)4 lbs. 8% Condensed Milk or about 1)4 gallons 

13 lbs. 4% Milk or about Ij^ gallons 

7 lbs. Granulated Sugar 

4 to 6 ounces Snow 

^ to 1 teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST:— IMix together the Cream, Milk and Condensed Milk. 
SECOND: — Mix Sugar, Snow and Salt thoroughly together 
in a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow and Salt. Continue stirring for about 
five minutes. 

FOURTH:-Add Vanilla Flavoring. 

FIFTH: — It is advisable to allow the mix to stand until it 
becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

35 



a HELLER & CO. CHICAGO. U.S.A. 



VANILLA ICE CREAM 

S% Butter Fat 

(10 Gallons) 

(Made With SNOW) 

10)4 lbs. 20% Cream or about IJ4 gallons 

16 lbs. 8% Condensed Milk or about 1;^4. gallons 

16 >^ lbs. 4% Milk or about 2 gallons 

7 lbs. Granulated Sugar 

4 to 6 ounces Snow 

% \o \ teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST: — Mix together the Cream, Milk and Condensed Milk. 

SECOND: — Mix Sugar, Snow and Salt thoroughly together 
in a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow and Salt Continue stirring for about 
five minutes. 

FOURTH: -Add Vanilla Flavoring. 

FIFTH: — It is advisable to allow the mix to stand until it 
becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

VANILLA ICE CREAM 

6^0 Butter Fat 

(10 Gallons) 

(Made With SNOW) 

4X lbs. 20% Cream or about ^-gallon 
18>^ lbs. 8% Condensed Milk or about 2 gallons 
21>^ lbs. 4% Milk or about 2%. gallons 

7 lbs. Granulated Sugar 

4 to 6 ounces Snow 
}i Xo \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST: — Mix together the Cream, Milk and Condensed Milk. 

SECOND: — Mix Sugar, Snow and Salt thoroughly together 
in a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow and Salt. Continue stirring for about 
five minutes. 

FOURTH:— Add Vanilla Flavoring. 

FIFTH: — It is advisable to allow the mix to stand until it 
becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

36 



B. HELLER & CO. 



CHICAGO. U. S. A. 



■^^^^^^P^^^B 




3}( gallons 20% Cream 
1 gallon 8% Condensed Milk 
1 quart 4% Milk 
7 pounds Granulated Sugar 
3 ounces Gelatine 
I ounce Meloine 

to \ teaspoonful Table Salt 
Vanheller Flavoring as required 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one pint of cold water. 
Melt in a double boiler or hot water bath. (You are liable to scorch 
the Gelatine if placed on flame direct. 

THIRD:— Add the melted Gelatine to the Milk. Agitate the 
milk thoroughly while pouring Gelatine in slowly. 

FOURTH:— Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly to- 
gether in a dry can or dish. Pour this mixture of Sugar, Meloine 
and Salt slowly into the batch while stirring continuously. 

IMPORTANT:~For Special Information on a new, easy and very successful method foi dlssoMH 
Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106. 

SIXTH : — Then add Vanheller Flavoring as required. 

SEVENTH: — Allow the mix to stand until it becomes thick. 

EIGHTH: — Then pour through strainer and freeze. 

If desired, a little Yellow Liquid Food Color may be added to 
improve the shade. 

NOTE:— The above formula should make ten gallons of finished Ice Cream. 

IMPORTANT:— If Pure Food Gelatine can not be obtained it is advisable 
to use either Snow or Vegetable Gum. 

IMPORTANT:— When using Imitation Flavor, the IceCream should be labeled 
"Artificially Flavored." 



37 



B. HELLER & CO. 



CHICAGO. U.S. A. 




16 yo Butter Fat with E^gs 





35% lbs. 259b Cream or about 4X gallons 
6^ lbs. 8% Condensed Milk or about 3^ -gallon 

2 pounds Eggs or about 1% dozen 
7 pounds Granulated Sugar 
J^2-pound Blanched Almonds 

3 ounces Gelatine 
1 ounce Meloine 
>^ to 1 teaspoonful Table Salt 
X-ounce Lemon Extract 
Few drops Bitter Almond Extract 
Vanilla Flavoring as required 

FIRST: — Mix the Gelatine in one pint of cold water. Melt 
in a double-boiler or hot-water bath. (You are liable to scorch the 
Gelatine if placed on flame direct.) 

SECOND:— Add the melted Gelatine to the Cream. Agitate 
the Cream thoroughly w^hile pouring Gelatine in slow^ly. 

THIRD: — Grate the rind of the Lemon and mix with a little 
of the Sugar; dissolve this in a part of the Condensed Milk and 
strain into the Cream. Then add the balance of the Condensed 
Milk to the Cream and mix thoroughly. 

FOURTH : — Beat the Eggs (Yolks and Whites) to a stiff froth. 

FIFTH : — Add the beaten Eggs to I gallon of Cream (stirring 
thoroughly). Heat this mixture to 160 degrees Fahrenheit and 
hold at that temperature until it begins to thicken (stirring contin- 
ually). As soon as it begins to thicken remove from stove at once 
or it may curdle. 

SIXTH : — Cool this heated mixture of Cream and Eggs, then 
add to balance of mix. ' 

SEVENTH: — Mix the Sugar, Meloine and Salt thoroughly 
together in a dry can or dish. Pour this mixture of Sugar, Meloine 
and Salt slowly into the batch while stirring continuously. 



38 



B. HELLER & CO. CHICAGO. U. S. A. 



IMPORTANT: — For Special Information on a new. easy and very successful method for dissolving 
Vegetable Gum and IMelolne In the Ice-Cream Mix. see page 106. 

EIGHTH : — Add V^-ounce Lemon Extract, a few drops Bitter 
Almond Ejctract and Vanilla Flavoring as required. 

NINTH: — Allow mix to stand until it thickens. 

TENTH: — ^Take V2-lt)« Blanched Almonds and chop very fine. 

ELEVENTH: — After mix has thickened pour through strainer 
and freeze. When freezing is nearly finished add the chopped 
Almonds; then finish freezing. 

IMPORTANT: — If Pure Food Gelatine can not be obtained, it is advisable 
to us© either Snow or Vegetable Gum. 

WALDORF ICE CREAM 

(10 GaUons) 
Formula No. 2 

3^ gallons 20% Cream 

1 gallon 8fo Condensed Milk 

1 quart 4% Milk 

7 pounds Granulated Sugar 

I dozen Eggs 

1 ounce Meloine 

% to 1 teaspoonful Table Salt 

X ounce Bitter Almond Extract 

Vanheller Flavoring as required 

FIRST: — Mix 2% gallons of the Cream, the Condensed Milk 
and Milk together. 

SECOND : — Beat the Egg Yolks and Whites separately. 

THIRD: — Add the beaten Eggs to I gallon of Cream (stirring 
thoroughly). Heat this mixture to 160 degrees Fahrenheit and 
hold at that temperature until it begins to thicken (stirring contin- 
ually). As soon as it begins to thicken remove from stove at once, 
or it may curdle. 

FOURTH: — Cool this heated mixture of Cream and Eggs; 
then add to balance of mix. 

FIFTH : — Mix Sugar, Meloine and Salt thoroughly together in 
a dry can or dish. Pour this mixture of Sugar, Meloine and Salt 
slowly into the batch while stirring continuously. 

IM.PORTANT: — For Special Information on a new. easy and vary successful method for dissolving 
Vegetable Gum and Meloine in the ice-Cream Mix, see page 106. 

SIXTH: — Add V^-ounce Bitter Almond Extract and Vanheller 
Flavoring as required. 

SEVENTH: — Allow mix to stand until it thickens. 
EIGHTH; — Then pour through strainer and freeze. 

NOTE : —When using Imitation Flavoring, the Ice Cream should be labeled 
"Artificiaily Flavored." 

39 



B. HELLER & CO. 



CHICAGO. U.S. A. 



/4% ButteF'''''^Faf 





21% lbs. 20% Cream or about 3|^ gallons 
9% lbs. 8% Condensed Milk or about 1 gallon 
2% lbs. 4% Milk or about 1 quart 
7 pounds Granulated Sugar 
1 ounce Meloine 

3 ounces Zanzibar-Brand Vegetable Gum 
yi Xo \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST:— Mix together the Cream, Condensed Milk and Milk. 

SECOND: — Mix Sugar, Meloine, Zanzibar - Brand Vegetable 

Gum and Salt thoroughly together in a dry can or dish. 

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106. 

THIRD: — Then agitate the batch thoroughly while slowly 
adding the mixture of Sugar, Meloine, Vegetable Gum and Salt. 
Continue stirring for about five minutes. 

FOURTH: — Add Vanilla Flavoring as required. 

FIFTH : — Allow the mix to stand until it thickens. 

SIXTH: — Then pour through strainer and freeze. 

NOTE:— The above formula^should make ten gallons of finished Ice Cream. 

PHILADELPHIA SPECIAL ICE CREAM 

( USE ABOVE FORMULA) 

FIRST: — Whip thoroughly I gallon of the Cream and set aside* 

SECOND ;| — Make remainder of mix as per above formula. 

THIRD: — When mix is nearly frozen, add the Whipped Creeim 
and finish freezing. 

The addition of the Whipped Cream will cause the texture of 
the finished ice cream to be delightfully delicate. For the better 
class of trade, Philadelphia Special Ice Cream is recommended. 

40 



B. HELLER & CO. 



CHICAGO. U.S. A. 



MS 



siMiyi 



liS^^^S 



ZO% Putter Fat with Eggs 




40 lbs. 25 % Cream or about 5 gallons 

2 lbs. Eggs or about 1^ dozen 
7 pounds Granulated Sugar 

3 ounces Gelatine 
1 ounce Meloine 
^ to 1 teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST: — Mix the Gelarine in one pint of cold water. Melt in 
a double-boiler or hot-water bath. (You are liable to scorch the 
Gelatine if placed on flame direct.) 

SECOND:— Add melted Gelatine to 4 gallons of the Cream. 
Agitate the Cream thoroughly while pouring Gelatine in slowly. 

THIRD: — Separate Egg- Yolks from Whites. Beat Yolks well. 

FOURTH: — Add the beaten Egg- Yolks to 1 gallon of the 
Cream (stirring thoroughly). Heat this mixture to 1 60 degrees 
Fahrenheit and hold at that temperature until it begms to thicken 
(stirring continually). As soon as it begins to thicken remove from 
fire at once or it may curdle. Cool this heated mixture of Cream 
and Egg- Yolks; then add to balance of mix. 

FIFTH:— Mix the Sugar, Meloine and Salt thoroughly together 
in a dry can or dish. Pour this mixture of Sugar, Meloine and Salt 
slowly into the batch while stirring continuously. Strain and let 
stand until it becomes thick. 

IMPORTANT : -For Special Informstlon on a new. easy and very successful method for dissolving 
Vegetable Gum and Meloine in the Ice -Cream Mix, see page 106; 

SIXTH : —Then add Vanilla Flavoring and freeze. 

IMPORTANT: — The above formula should make ten gallons of finished 
Ice Cream. 

NOTE : — Delmonico Ice Cream may also be made with a much lower per- 
centage of butter-fat, if desired. 



41 



B. HELLER & CO. 



CHICAGO. U.S. A. 





NOTE:- 
either Snow or 



34 lbs. 20% Cream or about 4 gallons 
9 lbs. 87o Condensed Milk or about 1 gallon 
3% lbs. Eggs or about 3 dozen 
7 pounds Granulated Sugar 
3 ounces Gelatine and 1 ounce Meloine 
Vanilla Flavoring as required 

FIRST: — Mix 3 gallons of the Cream and 
Condensed Milk together. 

SECOND : — Separate Yolks from Whites 
of Eggs; beat Yolks to a froth. 

THIRD:— Add beaten Egg -Yolks to I 
gal. of the Cream (stirring thoroughly). Heat 
this mixture to 1 60° Fah. and hold at that 
temperature until it begins to thicken (stir- 
ring continually). As soon as it begins to 
thicken remove from stove at once, or it 
may curdle. Cool heated mixture of Cream 
and Egg Yolks; then add to beJemice of mix. 

FOURTH: — Mix the Gelatine in one 
pint of cold water. Melt in a double-boiler 
or hot-water bath. (You are liable to scorch 
the Gelatine if placed on flame direct.) 

FIFTH : — Add melted Gelatine to Cream 
Mix. Agitate thoroughly while adding. 

SIXTH : — Mix the Sugar and Meloine in 
a dry can or dish. Pour this mixture slowly 
into batch while stirring continuously. 

IMPORTANT: — For Special Information on a new, easy and very 
tuccessful metliod for dissolving Vegetable Gum and Meloine in tha 
Ice-Cream Mix, see page 106. 

SEVENTH: -Add Vanilla Flavoring. 
EIGHTH: — Allow mix to stand until it 
becomes thick. 

NINTH: — Then pour through strainer 
and freeze. 

If Pure Pood Gelatine can not be obtained, it is advisable to use 
Vegetable Gum. 



42 



B. HELLER & CO. CHICAGO. U S. A. 

NEW YORK BRICK ICE CREAM 

(10 Gallons) 

3^ gallons 20% Cream 

I gallon 8% Condensed Milk 
y^ gallon 4% Milk 
7 pounds Granulated Sugar 

2 dozen Eggs 

3 ounces Gelatine 
I ounce Meloine 

y^, to 1 teaspoonful Table SaJt 
Vanilla Flavoring as required 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Separate the Yolks from the Whites of the Eggs. 
Beat the Yolks thoroughly. 

THIRD:— Add the beaten Egg Yolks to the Milk, put in double 
boiler and scald at a temperature of about 1 60 degrees Fahrenheit 
for 1 5 minutes, stirring constantly. (Do not allow mixture to boil 
as it will curdle.) Then remove mixture and set in ice-box to cool. 

FOURTH: — Mix the Gelatine in one pint of cold water. Melt 
in a double boiler or hot water bath. (You are liable to scorch the 
Gelatine if placed on flame direct.) 

FIFTH: — Add the melted Gelatine to the Cream and Con- 
densed Milk. Agitate the mix thoroughly while pouring Gelatine 
in slowly. 

SIXTH: — Then add the Milk and Egg mixture to the batch. 

SEVENTH:— Mix the Sugar, Meloine and Salt thoroughly to- 
gether in a dry can or dish. Pour this mixture of Sugar, Meloine 
and Salt slowly into the batch while stirring continuously. 

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving 
Vesetable Gum and Meloine in the Ice-Cream Mix, see page 105 

EIGHTH: -Add Vanilla Flavoring.* 

NINTH: — Allow mix to stand until it becomes thick. 

TENTH: — Then pour through strainer and freeze. 

ELEVENTH: — Fill "slab brick" moulds with the frozen cream^ 
Cover top of Cream with weix paper to prevent it from sticking to 
the cover. Then pack the filled moulds in ice and salt so that the 
cream will harden and stand handling and wrapping. Usually one 
to two hours are required for the Ice Cream to harden sufficiently. 

TWELFTH: — When the Ice Cream is properly hardened, re- 
move moulds from ice pack, dip them in cold water and turn out 
the Ice Cream on slabs covered with wax paper. Cut the Ice Cream 
into one quart bricks and wrap separately in wax paper. Pack 
bricks in cross layers in tanks or any convenient packers. 

NOTE: — If Pure Food Gelatine can not be obtained it is advisable to use 
either Snow or Vegetable Gum. 



43 



B. HELLER & CO. CHICAGO. U. S. A. 



FRENCH COOKED ICE CREAM 

(10 Gallons) 

4 gallons 20% Cream 
3 dozen Eggs 
10 pounds Granulated Sugar 
8 to 10 ounces Snow 

>^ to 1 teaspoonful Table Salt ' 

Vanilla Flavoring as required 

FIRST: — Separate the Egg -Yolks from the Whites, add 5 
pounds Granulated Sugar to the Yolks and beat until the mixture 
is smooth. 

SECOND:— Then beat the Whites of the Eggs to a stiff froth 
and mix with the Yolks and Sugar. 

THIRD: — Add the Egg and Sugar mixture to 1 gallon of Cream 
and stir thoroughly. Heat this mixture to 1 60 degrees Fahrenheit 
and hold at that temperature until it begins to thicken (stirring 
continually). As soon as it begins to thicken remove from stove 
at once, or it may curdle. Cool this heated mixture of Eggs, Sugar 
and Cream; then add to balance of mix. 

FOURTH: — Take the remaining 5 pounds of Granulated 
Sugar, add 8 to 1 ounces Snow, V2 to 1 teaspoonful Table Salt and 
mix thoroughly in a dry can or dish. 

FIFTH: — Add the mixture of Sugar, Snow and Salt slowly 
to the mix, stirring continuously for about five minutes. 

SIXTH: — Then add Vanilla Flavoring. 

SEVENTH: — It is well to let mix stand awhile until it becomes 
thick. 

EIGHTH: — Then pour through strainer and freeze. 

NOTE : —The above Formula makes an extremely rich French Cooked Ice 
Cream and if one desires, satisfactory results can be obtained by using 1 dozen 
less eggs than quantity stated. Should the quantity of eggs used be reduced the 
sugar should also be reduced accordingly, or 1 pound for every one-half dozen 
eggs. 



44 



R HELLER & CO. 



CHICAGO. U. S. A. 




4 gallons French Cooked Cream 

^-pint Chestnuts 

2 pounds Chopped Candied Cherries 

2 pounds Seedless Raisins 

X -pound Citron 

X-pound Crystallized Ginger 

2 pounds English ^A;'alnut Meats 

2 pounds Blanched Almonds 

2 pounds Hazelnut Meats 

1 ounce Imtiation Maraschino Flavoring 

Carameline as required 

FIRST:— Take 4 gallons of the French Cooked Ice Cream 
mix (see preceding formula), add sufficient Carameline to produce 
a nice Ught brown tint and pardy freeze. 

SECOND:— Take '/z-pint large Chestnuts and boil in water 
until tender. Remove shells and outer skins; then press through 
colander. 

THIRD: — Take 2 pounds Candied Cherries, 2 pounds Seed- 
less Raisins, 1/4-pound Citron, 1/4-pound Crystallized Ginger and 
chop fine; then add sufficient water to cover fruits and boil very 
slowly until the fruits are tender. 

FOURTH:— Grind the English Walnut Meats, the Hazelnut 
Meats and the Blanched Almonds in a grinder using fine plate. 
If one has no grinder the Nut Meats can be put in a wooden chop- 
ping bowl and chopped fine. 

FIFTH: — Add the ground Nut Meats to the cooked Fruits 
and mix thoroughly together. 

SIXTH: — Then add I ounce Imitation Maraschino Flavoring. 
SEVENTH:— Now add the Fruit-and-Nut mixture to the pardy 
frozen mix and run the freezer until the Fruits and Nuts are uni- 
formly mixed with the Cream. 

Nesselrode Pudding should be frozen very hard. It is some- 
times put up in lined brick moulds and makes an excellent appear- 
ing frozen deHcacy when cut into one quart bricks. 

NOTE : -When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 

45 



B. HELLER & CO. 



CHICAGO. U.& A. 



^BliES^BB(^Hl 



Buttep JFai 




10 lbs. 20% Cream or about \}4 gallons 

25 '4^ lbs. 8% Condensed Milk or about 2^ gallons I 

13 lbs. 47o Milk or about l}i gallons 

7 pounds Granulated Sugar 

6 ounces Snow 

% \o \ teaspoonful Table Salt 

Vanheller Flavoring as required 

Yellow Liquid Food Color 

FIRST:— Mix together the Cream, Condensed Milk and Milk. 

SECOND: — Mix Sugar, Snow and Salt thoroughly together 
in a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow and Salt. Continue stirring for about 
five minutes. 

FOURTH: — Add Vanheller Flavoring and Yellow Liquid 
Food Color. 

FIFTH: — It is advisable to allow the mix to stand until it 
becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

NOTE : — The above formula should make ten gallons of finished Ice Cream. 
IMPORTANT: — When using Color and Imitation Flavoring, the Ice Cream 
chould be labeled "Artificially Colored and Flavored." 

MILWAUKEE BOAT ICE CREAM 

(With Other Flavorings and Extracts) 

If special flavorings are wanted, such as Strawberry, Peach, 
Lemon, Orange, etc., make the plain Vanheller mix as directed 
above and add the proper amount of color and extract or flavoring. 
(See Flavoring Extract and Color pages in back of book.) 



46 



B. HELLER & CO. 



CHICAGO. U.S. A. 




20?4 lbs. 8% Condensed Milk or about 2% gallons 
21% lbs. 4% Milk or about 2^4. gallons 

7 pounds Granulated Sugar 

8 ounces Snow 
^ to 1 teaspoonful Table Salt 
Vanilla Flavoring as required. 

FIRST:— -Mix together the Condensed Milk and Milk. 

SECOND : — Mix Sugar, Snow and Salt thoroughly together in 
a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow^ and Salt. Continue stirring for about five 
minutes. 

FOURTH: -Add Vanilla Flavoring. 

FIFTH: — It is advisable to allow the mix to stand until it 
becomes thick. 

SIXTH: — Then pour through strainer and freeze. 

NOTE: — The above formula should make ten gallons of finished Ice Cream. 

PICNIC ICE CREAM 

(With Other Flavorings and Extracts) 

It is very often desirable to have several kinds of Picnic Ice 
Cream, such as Strawberry, Pineapple, Lemon, Peach, etc. They 
may be readily manufactured by making the plain Vanilla mix, 
as per above formula, and adding to it sufficient of the desired 
flavoring and color. (For list of flavorings and colors see pages in 
back of this book.) 



47 



B. HELLER & CO. CHICAGO. U. S. A. 

16 Vo JSuttGi* J^at 

32 lbs. 25% Cream or about 3^ gallons 

11 lbs. 8% Condensed Milk or about 1^ gallons 

3 pints Water 

8 pounds Granulated Sugar 
"kl pound Bitter Chocolate 

3 ounces Gelatine 

1 ounce Meloine 

% to \ teaspoonful Table Salt, 

X-ounce Cinnamon Extract 

Vanilla Flavoring as required 

FIRST : — Mix together the Cream and Condensed Milk." ,^ 

SECOND: — Then mix the Gelatine in one pint of cold water. 
Melt in a double-boiler or hot-water bath. (You are liable to scorch 
the Gelatine if placed on flame direct.) 

THIRD: — Add the melted Gelatine to the Cream and Con- 
densen Milk. Agitate the mix thoroughly while pouring Gelatine 
in slowly. 

FOURTH : — Mix 7 pounds of the Sugar, the Meloine and the 
Salt thoroughly together in a dry can or dish. Pour this mixture 
of Sugar, Meloine and Salt slowly into the batch while stirring con- 
tinuously. 

IMlPORTANT:— For Special Information on • new, easy and very successful method for dlssalving 
Vegetable Gum and Meloine in the Ice-Cream Mix, see page 106. 

FIFTH: — Add Vanilla Flavoring as required and set mix aside 
until it becomes thick. 

SIXTH: — Take I lb. Bitter Chocolate and shave into fine shreds. 

SEVENTH: — Take I pint Water and let it come to a boil; then 
add the shredded Chocolate and stir thoroughly until a thick paste 
consistency is formed. Now add the remaining I pound of Sugar 
and stir until the batch works down smooth. Then add the other 
1 pint of Water and heat mixture until it simmers, stirring constantly. 

EIGHTH : — Remove Chocolate mixture from fire and set in 
ice-box until cold. 

NINTH: — When the Chocolate Syrup is thoroughly chilled, 
add !4-ounce Cinnamon Elxtract, mixing it in well. 

TENTH : — Then add the Chocolate Syrup to the batch. 

ELEVENTH : — Pour mix through strainer and freeze. 
'^ Cocoa is frequently used in place of Chocolate. Refer to index for directions 
on how to make Cocoa Syrup. 

NOTE:— The above formula should make ten gallons of finished Ice Cream. 

IMPORTANT:— If Pure Food Gelatine can not be obtained, it is advisable 
to use either Snow or Vegetable Gum. 

48 



B. HELLER & CO. CHICAGO. U. S. A. 

CHOCOLATE ICE CREAM 

MADE WITH COCOA 

(10 GaUons) 

Formula No. 2 

33^ gallons 20^0 Cream 

1 g^allon 8% Condensed Milk 

1 quart 4% Milk 

1 to 1>^ pounds Powdered Cocoa 

8 pounds Granulated Sugar 

3 ounces Gelatine 

1 ounce Meloine 

>^ to 1 teaspoonful Table Salt 

X-ounce Cinnamon Extract 

Vanilla Flavoring as required 

FIRST: — Mix together the Cream and Condensed Milk. 

SECOND: — Then mix the Gelatine in one pint of cold water. 
Melt in a double-boiler or hot- water bath. (You are liable to scorch 
the Gelatine if placed on (lame direct.) 

THIRD: — Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH : —Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH : — Mix 6 pounds of the Sugar, the Meloine and the Salt 
thoroughly together in a dry can or dish. Pour this mixture of Sugar, 
Meloine and Salt slowly into the batch while stirring continuously. 

IMPORTANT: — For Special Information on a new. easy and vary successful method for dissolving 
Vegetable Gum and Meloine in the Ice-Cream Mix. see page 106. 

SIXTH : — Add Vanilla Flavoring as required and set mix aside 
until it becomes thick. 

SEVENTH: — Take the remaining 2 pounds of Granulated 
Sugar, add I to 1 Vz pounds Zanzibar- Brand Cocoa and mix well; 
then add I quart water, and heat mixture to I 75 degrees Fahren- 
heit. Hold at this temperature for about twenty minutes, stirring 
constantly. Be sure and do not allow the mixture to boil. 

EIGHTH : — Remove the Cocoa mixture from fire and set in 
ice-box until cold. 

NINTH : — When the Cocoa Syrup is thoroughly chilled, add 
'/4 -ounce Cinnamon Elxtract, mixing it in well. 

TENTH : — Then add the Cocoa Syrup to the batch. 

ELEVENTH : — Pour mix through strainer and freeze. 

49 



B. HELLER & CO CHICAGO. U. S. A. 

CHOCOLATE ICE CREAM 

MADE WITH COCOA 
Formula No. 3 

3 gallons 20% Cream 

1 gallon 8% Condensed Milk 
1 gallon 4% Milk 

4 to 6 ounces Snow 

8 pounds Granulated Sugar 
1 to l^lbs.Zanzibar-Brand Cocoa 
yz to \ teaspoonful Table Salt 
j^ -ounce Cinnamon Extract 
Vanilla Flavoring as required 

FIRST: — Mix together the Cream and Condensed Milk. 

SECOND: — Mix 2 pounds of the Sugar, Cocoa and Salt thor- 
oughly together in a dry can or dish. 

THIRD : — Place 1 gallon of Milk in a container on the stove 
and add slowly the mixture of Sugar, Cocoa and Salt, while stirring 
thoroughly. Heat to 1 75 degrees Fahrenheit and let simmer for 
twenty minutes while stirring continuously. 

FOURTH : — Remove from fire and set in ice-box to cool. 

FIFTH : — When the Cocoa mixture is cold, add 14 ounce Cin- 
namon Extract, mixing it in well. 

SIXTH : — Then add the Cocoa mixture to the Cream and Con- 
densed Milk, while stirring thoroughly. 

SEVENTH : — Add Vanilla Flavoring as required. 

EIGHTH : — Mix 6 pounds of Sugar and 4 to 6 ounces of Snow 
thoroughly together. While stirring the mix add the Sugar and 
Snow mixture slowly. Then let mix stand until it thickens. 

NINTH : — Then pour through strainer and freeze. 

COCOA SYRUP 

The following makes an excellent Syrup for ice cream: 

10 pounds Granulated Cane Sugar 
^ pound Zanzibar-Brand Cocoa 
% gallon Cold Water 
1 ounce Vanilla Flavoring 
X ounce Cinnamon Extract 

FIRST: — Mix the Sugar and Cocoa together thoroughly, dry. ^ 

SECOND: — Add sufficient Water to the mixed Sugar and 
Cocoa to form a smooth paste. Then add balance of Water. 

THIRD : — Bring to a boil and hold at that temperature for 1 5 
minutes, stirring well to prevent scorching. 

FOURTH:— Cool to about 100° F.; add !4-oz. Cinnamon 
Elxtract and about 1 oz. Vanilla Flavoring. Keep cool in ice-box. 

NOTE : — To prevent Cocoa Syrup from separating mix a heaping teaspoonful 
of Cream of Tartar into a little Water and add to the Sugar before adding Cocoa ; 
then proceed as above. 

50 



B. HELLER & CO. 



CHICAGO. U.S. A. 



20Vo Butter Fat 








39 >^ pounds 25% Cream or about 5 gallons 
7 pounds Granulated Sugar 
3 ounces Gelatine 
1 ounce Meloine 
}i to \ teaspoonful Table Salt 
Vanilla Flavoring as required 
1 ounce Carameline 
1 pound Lady Fingers or Sponge Cake 
1 pound Macaroons 

FIRST: — Mix the Gelatine in one pint of cold water. Melt 
in a double-boiler or hot-water bath. (You are liable to scorch the 
Gelatine if placed on flame direct.) 

SECOND: —Add the melted Gelatine to the Cream. Agitate 
the Cream thoroughly while pouring Gelatine in slowly. 

THIRD: — Mix Sugar, Meloine and Salt thoroughly together in 
a dry can or dish. Pour this mixture of Sugar, Meloine and Salt 
slowly into the batch while stirring continuously. 

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106. 

FOURTH: — Then add Vanilla Flavoring and about I ounce 
of Carameline. 

FIFTH: — Allow mix to stand until it becomes thick. 

SIXTH : — Take the Lady Fingers or Sponge Cake and Maca- 
roons, which should be dry and brittle, and put through a colander 
or grate fine. 

SEVENTH: — Pour mix through strainer into freezer and just 
before it has finished freezing add the grated Lady Fingers or 
Sponge Cake eind Macaroons, and then finish freezing. 

NOTE:— The above formula should make ten gallons of finished Ice Cream. 
IMPORTANT : —When using Color and Imitation Flavoring, the Ice Cream 
should be labeled "Artifi .ially Colored and Flavored." 



51 



B. HELLER & CO. CHICAGO. U. S. A 

BISQUE ICE CREAM 

14^0 Butter Fat 

(10 Gallons) 

Formula No. 2 

34^ lbs. 20% Cream or about 4 gallons 
8J^ lbs. 8% Condensed Milk or about I gallon 
2)4 lbs. 4% Milk or about 1 quart 
7 pounds Granulated Sugar 
3 ounces Gelatine 
1 ounce Meloine 
J^ to 1 teaspoonful Table Salt 
Vanilla Flavoring as required 
1 ounce Carameline 

1 pound Lady Fingers or Sponge Cake 
1 pound Macaroons 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Mix the Gelatine in one pint of cold water. Melt 
in a double-boiler or hot-water bath. (You are liable to scorch the 
Gelatine if placed on flame direct.) 

THIRD: —Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH: —Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH: — Mix Sugar, Meloine and Salt thoroughly together in 
a dry can or dish. Pour this mixture of Sugar, Meloine and Salt 
slowly into the batch while stirring continuously. 

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106. 

SIXTH : — Then add Vanilla Flavoring and about I ounce of 
Carameline. 

SEVENTH: — Allow mix to stand until it becomes thick. 

EIGHTH : — Take the Lady Fingers or Sponge Cake and Maca- 
roons, which should be dry eind brittle, and put through a colander 
or grate fine. 

NINTH: — Pour mix through strainer into freezer and just 
before it has finished freezing add the grated Lady Fingers or 
Sponge Cake and Macaroons, and then finish freezing. 

NOTE:— When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 



B. HELLER & CO. CHICAGO. U. S. A. 



MARASCHINO BISQUE ICE CREAM 

3 14^ gallons 20% Cream 

I gallon 87o Condensed Milk 

1 quart 49o Milk 

7 pounds Granulated Sugar 

3 ounces Gelatine 

I ounce Meloine 

yi to \ teaspoonful Table Salt 

1 pound Maraschino Cherries 

1 pound English Walnuts 

1 ounce Imitation Maraschino Flavoring 

1 ounce Bitter Almond Extract 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one pint of cold water. 
Melt in a double-boiler or hot-water bath. (You are liable to 
scorch the Gelatine if placed on flame direct.) 

THIRD:— Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH:— Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH : — Mix the Sugar, Meloine and Salt thoroughly together 
in a dry can or dish. Pour this mixture of Sugar, Meloine and Salt 
slowly into the batch while stirring continuously. 

IMPOIRTANT: — For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine In the Ice-Cream Mix. see page 106. 

SIXTH: — Then add 1 ounce Imitation Maraschino Flavoring 
and I ounce Bitter Almond Extract. 

SEVENTH: — Allow mix to stand until it becomes thick. 

EIGHTH: — Take I pound Maraschino Cherries, place in 
wooden chopping bowl and chop medium fine. 

NINTH: — Then take 1 pound sound English Walnuts, shell 
and grind the Nut Meats fine. 

TENTH: — Pour mix through strainer into freezer and just 
before it has finished freezing add the chopped Cherries and 
ground Nut Meats, and then finish freezing. 

NOTE:— The above formula should make ten gallons of finished Ice Cream. 
IMPORTANT:— When using Color and Imitation Flavoring, the Ice Cream 
should be labeled "Artificially Colored and Flavored." 

53 



B. HELLER & CO. CHICAGO, U.S.A. 



CARAMEL ICE CREAM 

(10 Gallons) 

3^ gallons 20% Cream 

1 gallon 8% Condensed Milk 

1 quart 4% Milk 

7 pounds Granulated Sugar 

3 ozs. Gelatine and 1 oz. Meloine 

Vanilla Flavoring as required 

Carameline as required 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one pint of cold water. 
Melt in a double-boiler or hot-water bath. (You are liable to 
scorch the Gelatine if placed on flame direct.) 

THIRD: — Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH:— Add Milk, which has had the Gelatine added, to 
the Cream and Condensed Milk. Stir mix thoroughly while adding. 

FIFTH: — Mix the Sugar and Meloine thoroughly together. 
Pour this mixture of Sugar and Meloine slowly into the batch 
while stirring continuously. 

SIXTH : — Then add Carameline and a little Vanilla Flavoring. 

SEVENTH : — Allow mix to stand until it becomes thick. 

EIGHTH: — Then pour through strainer and freeze. 

NOTE:— If Pure Food Gelatine can not be obtained, it is advisable to use 
either Snow or Vegetable Gum. 

IMPORTANT:— When using Color and Imitation Flavoring, the Ice Cream 
should be labeled "Artificially Colored and Flavored." 

FROZEN COTTAGE PUDDING 

4 gallons Buttermilk 

1 gallon 8% Condensed Milk 
8 pounds Granulated Sugar 

4 ounces Zanzibar-Brand Vegetable Gum 

2 ounces Ice Cream Makers' Friend Flavoring 
Yellow Liquid Food Color 

FIRST : — Mix together the Buttermilk and Condensed Milk. 

SECOND: — Mix the Sugar and Vegetable Gum thoroughly 
together in a dry can or dish. 

THIRD: — Add the mixture of Sugar and Vegetable Gum 
slowly to the mix, stirring continuously for about five minutes. 

FOURTH: — Add 2 ounces Ice Cream Makers* Friend Flavor- 
ing and sufficient Yellow Liquid Food Color. 

FIFTH :^ Then pour through strainer and freeze. 
NOTE : —When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Flavored." 

54 



B HEL.LER & CO. (CHICAGO. U. S. A. 

MARSHMALLOW ICE CREAM 

(10 Gallons) 

3 gallons 20% Cream 

1 gallon Sfo Condensed Milk 

1 gallon 4% Milk 

7 pounds Granulated Sugar 

2 pounds Marshmallows 
1 ounce Meloine 

3 ounces Zanzibar-Brand Vegetable Gum 
yi \.o \ teaspoonful Table Salt 

Vanilla Flavoring as required 

FIRST: — Mix together the Cream, Condensed Milk and Milk 
SECOND: — Mix Sugar, Meloine, Zanzibar-Brand Vegetable 
Gum and Salt thoroughly together in a dry can or dish. 

IMPORTANT : — For Special Information on a new, easy and very successful method for dlssoMnc 
Vegetable Gum and Meloine in the Ice -Cream Mix, see page 106. 

THIRD: —Then agitate the batch while slowly adding the mix- 
ture of Sugar, Meloine, Vegetable Gum and Salt. Continue stirring 
for about five minutes. 

FOURTH: — Add Vanilla Flavoring and set aside until it be- 
comes thick. 

FIFTH: — Take 2 pounds fresh Marshmallows and cut into 
small cubes. 

SIXTH: — Pour mix through strainer into freezer and just be- 
fore it has finished freezing add the Meu'shmallow, and then finish 
freezing. 

MARSHMALLOW NUT ICE CREAM 

(10 Gallon*) 

FIRST : — Make mix as per above formula for making Marsh- 
mallow Ice Cream. 

SECOND : — Let mix stand to thicken. 

THIRD : — Take 3 pounds sound English Walnuts. Shell the 
Nuts and grind the Nut Meats fine. Then cut 2 pounds fresh 
Marshmallows into small cubes. 

FOURTH ;— Freeze the mix, and just before it has finished 
freezing add the ground Walnut Meats and the chopped Marsh- 
mallows. Then run the freezer a few minutes more to uniformly 
mix the ground Nuts and chopped Marshmallows with the creeun. 

55 



B. HELLER & CO. CHICAGO. U. S. A. 

CHOCOLATE MARSHMALLOW ICE CREAM 

(10 Gallons) 

3 gallons 20% Cream 

1 gallon 8% Condensed Milk 

1 gallon 4% Milk 

8 pounds Granulated Sugar 

1 quart Water 

■^1 pound Bitter Chocolate 

2 pounds Marshmallows 
1 ounce Meloine 

3 ounces Zanzibar-Brand 

Vegetable Gum 
yi Xo \ teaspoonful Table Salt 
^-ounce Cinnamon Extract 
Vanilla Flavoring as required 

FIRST:— Mix together the Cream, Condensed Milk and Milk. 

SECOND: — Mix 7 pounds of the Sugar, Meloine, Zanzibar- 
Brand Vegetable Gum and Salt thoroughly together in a dry can 
or dish. 

IMPORTANT:— For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine in tlie Ice-Cream Mix, see page 106. 

THIRD : — Then agitate the batch while slowly adding the mix- 
ture of Sugar, Meloine, Vegetable Gum and Salt. Continue stirring 
for about five minutes. 

FOURTH: — Add Vanilla Flavoring and set mix aside until it 
becomes thick. 

FIFTH : — Take 1 pound Bitter Chocolate and shave into fine 
shreds. 

SIXTH: — Take 1 pint Water, let it come to a boil; then add 
the shredded Chocolate and stir thoroughly until a thick paste con- 
sistency is formed. Now add the remaining 1 pound of Sugar 
and stir until the batch works down smooth. Then add the other 
1 pint of Water and heat mixture until it simmers, stirring constantly. 

SEVENTH : — Remove Chocolate mixture from fire and set in 
ice-box to cool. 

EIGHTH: — Take 2 pounds fresh Marshmallows and cut into 
small cubes. 

NINTH: — When the Chocolate Syrup is thoroughly chilled, 
add '/4-ounce Cinnamon Extract, mixing it in well. 

TENTH: — Then add the Chocolate Syrup to the batch. 

ELEVENTH : — Pour mix through strainer into freezer and just 
before it has finished freezing add the Marshmallows, and then 
finish freezing. 

-k Cocoa is frequently used in place of Chocolate. Refer to index for direc- 
tions how to make Cocoa Syrup. 

56 



B. HELLER & CO. CHICAGO. U. S. A. 



MAPLE MARSHMALLOW ICE CREAM 

(10 Gallons) 

lyi gallons 20% Cream 

XYz gallons 87o Condensed Milk 

1 gallon 4% Milk 

7 pounds Granulated Sugar 

2 pounds Marshmallows 
1 ounce Meloine 

^ to 1 teaspoonful Table Salt 
Imitation Maple Flavoring as required 
Carameline as required 

FIRST : — Mix together the Cream, Condensed Milk and Milk 

SECOND : — Mix Sugar, Meloine and Salt thoroughly together 
in a dry can or dish. 

IMPORTANT: — For Special Information on a new, easy and very successful metliod for dissolving 
Vegetable Gum and Meloine in the Ice-Cream Mix, see page 106. 

THIRD : — Then agitate the batch thoroughly while slowly add- 
ing the mixture of Sugar, Meloine and Salt. Continue stirring for 
about five minutes. 

FOURTH : — Add Imitation Maple Flavoring and Carameline 
as required. 

FIFTH: — Allow mix to stand until it becomes thick. 

SIXTH: — Take 2 pounds fresh Marshmallows and cut into 
small cubes. 

SEVENTH : — Pour mix through strainer into freezer and just 
before it has finished freezing add the Marshmallows, and then 
finish freezing. 

IMPORTANT : —When using Color and Imitation Flavoring, the Ice Cream 
should be labeled "Artificially Colored and Flavored." 

CHERRY MARSHMALLOW ICE CREAM 

FIRST: — Make mix as per above formula, omitting the Imita- 
tion Maple Flavoring and Carameline. 

SECOND: — Take 1 pound Glaced or Maraschino Cherries and 
chop fine. 

THIRD : — Then take I pound fresh Marshmallows and cut in- 
to small cubes. 

FOURTH: — Pour mix through strainer into freezer and just 
before it has finished freezing add the Cherries and Marshmallows, 
and then finish freezing. 

If desired, a little Cherry Red Liquid Color may be added. 

NOTE: — When using Color, the Ice Cream should be labeled "Artificially 
Colored." 

57 



B. HELLER & CO. CHICAGO, U. S. A. 

OLD STYLE MARSHMALLOW ICE CREAM 

(10 Gallons) 

3 gallons 20^o Cream 

1 gallon 8% Condensed Milk 

1 gallon 4<yo Milk 

7 pounds Granulated Sugar 

2 pounds Marshmallows 
1 ounce Meloine 

3 ounces Zanzibar-Brand 

Vegetable Gum 
% \o \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST: — Mix together the Cream and Condensed Milk. 

SECOND: — Mix Sugar, Meloine, Zanzibar-Brand Vegetable 

Gum and Salt thoroughly together in a dry can or dish. 

IMPORTANT : — For Special Information on a new, easy and very successful method for dissolving 
Vesetable Gum and Meloine in the Ice-Cream Mix, see page 106. 

THIRD: — Then agitate the batch while slowly adding the mix- 
ture of Sugar, Meloine, Vegetable Gum and Salt. Continue stirring 
for about five minutes. 

FOURTH: — Add Vanilla Flavoring and set mix aside until 
it becomes thick. 

FIFTH : — Melt 2 pounds of Marshmallows in I gallon of Milk. 
It is advisable to cut the marshmallows into small pieces as they 
melt faster. Bring the Milk and Marshmallows nearly to the boiling 
point. When the Marshmallows are all dissolved, cool mixture 
and add to balance of mix. 

SIXTH : — Pour mix through strainer into freezer and freeze. 

GRAPE NUT ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the Grape Nuts. 

SECOND: — Allow mix to stand until it becomes thick. 

THIRD: — Add sufficient Yellow Liquid Food Color to pro- 
duce the desired shade. 

FOURTH: — Freeze the mix, and just before it has finished 

freezing, add two 1 5-cent size packages of Grape Nuts, and then 

finish freezing. 

NOTE:— When using Color, the Ice Craam should be labeled "Artificially 
Colored." 

58 



B. HELLER & CO. 



CHICAGO, U.S. A. 




16 % Butter Fett 




38 lbs. 20% Cream or about A% gallons 
A% lbs. 8% Condensed Milk or about ^-gallon 
7 lbs. Granulated Sugar 
3 ounces Gelatine 
1 ounce Meloine 
% to \ teaspoonful Table Salt 
True Coffee Flavoring Paste as required 

FIRST : — Mix the Cream and Condensed Milk together. 

SECOND : — Then mix the Gelatine in one pint of cold water. 
Melt in a double-boiler or hot-water bath. (You are liable to scorch 
the Gelatine if placed on flame direct) 

THIRD : — Add the melted Gelatine to the Cream and Con- 
densed Milk. Agitate the mix thoroughly while pouring Gelatine 
in slowly. 

FOURTH: — Mix the Sugar, Meloine and Salt thoroughly 
together. Pour this mixture of Sugar, Meloine and Salt slowly into 
the batch while stirring continuously. 

IMPORTANT:'-For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine In the Ice-Criam Mix, see page 106. 

FIFTH : — Then add sufficient True Coffee Flavoring Paste to 
produce the desired strength of flavor. 

SIXTH: — Allow the mix to stand until it becomes thick. 

SEVENTH; — Then pour through strainer and freeze. 

NOTE:— The above formula should make ten gallons of finished Ice Cream, 

IMPORTANT:— If Pure Food Gelatine can not be obtained, it is advisable 
to us© either Snow or Vegetable Gum. 



59 



B. HELLER & CO. CHICAGO. U.S.A. 

COFFEE ICE CREAM 

(10 Gallons) 

1 gallon 8% Condensed Milk 

1 gallon 4% Milk 

7 pounds Granulated Sugar 

4 to 6 ounces Snow 

^ to 1 teaspoonful Table Salt 

True Coffee Flavoring Paste as required 

FIRST: — Mix together the Cream, Condensed Milk and Milk. 

SECOND: — Mix Sugar, Snow and Salt thoroughly together 
in a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow and Salt. Continue stirring for about five 
minutes. 

FOURTH; — Add sufficient True Coffee Flavoring Paste to 
produce the desired strength of flavor. 

FIFTH: — It is advisable to allow the mix to stand until it 
becomes thick. 

SIXTH: — Then pour through strainer and freeze. 
MAPLE ICE CREAM 

(10 Gallons) 

FIRST : — Make mix as per any of the base formulas on pages 
26 to 36. 

SECOND : — Add sufficient Imitation Maple Flavoring to pro- 
duce the desired flavor ; also a few drops Cinnamon Elxtract. 

THIRD: — Color with Maple Brown Liquid Color. 

FOURTH : — Let mix stand to thicken. 

FIFTH: — Pour through strainer and freeze. 

NOTE : —When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 

MAPLE WALNUT ICE CREAM 

(10 Gallons) y 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the Walnut Meats. 

SECOND: — Add I ounce Imitation Maple Flavoring. 

THIRD: — Let mix stand to thicken. 

FOURTH: — Take 3 pounds sound English Walnuts. Shell 
and grind the Nut Meats fine. 

FIFTH: — Freeze the mix, and just before it has finished freez- 
ing add the ground Walnut Meats. Then run the freezer a few 
minutes more to uniformly mix the nuts with the cream. 

NOTE:— When using Imitation Flavoring, the Ice Cream should be labele<i 
"Artificially Flavored." 

60 



B. HELLER & CO. 



CHICAGO. U.S. A. 




HAZELNUT ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the Nut Meats. 

SECOND: — Let mix stand to thicken. 

THIRD: — Take 2 pounds shelled Hazelnuts; put in oven and 
roast for a few minutes. Then rub hulls off and put through 
grinder, using fine plate. 

FOURTH: — Add V2-ounce Imitation Maraschino Flavoring. 

FIFTH : — Freeze the mix (after straining) and just before it 
has finished freezing add the ground Nut -Meats; then finish 
freezing. 

NOTE : — When using Imitation Flavoring, the Ice Cream should be labeled 
"Artificially Colored." 

PECAN ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one -half gallon smaller to allow 
room for addition of the Pecans. 

SECOND : — Allow mix to stand until it becomes thick. 

THIRD : — Take 2 pounds shelled Pecans, (avoid the brown, 
puckery substance that divides the meats) rinse quickly in hot 
water and dry thoroughly. 

FOURTH : — Then put the Nut Meats through grinder, using 
ime plate. 

FIFTH: — Add 1^-ounce Carameline. 

SIXTH: — Freeze the mix and just before it has finished freez- 
ing add the ground Nut Meats, and then finish freezing. 

NOTE : — When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 



81 



B. HELLER & CO. CHICAGO. U. S. A. 

ALMOND ICE CREAM 

(10 Gallons) 

3^ gallons 20% Cream 

1 gallon 8% Condensed Milk 

1 quart 4% Milk 

\% pounds Almonds 

7 pounds Granulated Sugar 

3 ounces Gelatine 

1 ounce Meloine 

% to \ teaspoonful Table Salt 

^ to 1 oz. Bitter Almond Extract 

Vanheller Flavoring as required 

FIRST : — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one pint of cold water. 
Melt in a double boiler or hot water bath. (You are liable to scorch 
the Gelatine if placed on flame direct) 

THIRD: — Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH: — Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly to- 
gether in a dry can or dish. Pour this mixture of Sugar, Meloine 
and Salt slowly into the batch while stirring continuously. 

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving 
Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106. 

SIXTH: — Add Vanheller Flavoring as required and from Vz 
to 1 ounce Bitter Almond Extract. 

SEVENTH: — Then let mix stand until it becomes thick. 

EIGHTH: — Take I V2 pounds Almond Nut Meats and blanch; 
then place them on a tin and set into a hot oven to roast until they 
are a nice golden brown color. 

NINTH: — After roasting the Almonds, put them through a 
grinder (using fine plate) or in a wooden chopping bowl, grinding 
or chopping fine. 

TENTH: — After mix has become thick pour through strainer 
into freezer. Just before it has finished freezing add the ground 
Almonds; then finish freezing. 

NOTE:— If Pure Food Gelatine can not be obtained, it is advisable to use 
either Snow or Vegetable Gum. 

IMPORTANT : —When using Imitation Flavoring, the Ice Cream should 
b« labeled "Artificially Flavored." 

62 



B. HELLER & CO. CHICAGO. U.S.A. 



PISTACHIO ICE CREAM 

(10 Gallons) 

3^ gallons 20% Cream 
1 gallon 89() Condensed Milk 
1 quart 4% Milk 

1 pound Blanched Pistachio Nuts 
10 pounds Granulated Sugar 
3 ounces Gelatine 
1 ounce Meloine 
^ to 1 teaspoonful Table Salt 
1 ounce Imitation Maraschino Flavoring 
}i ounce Vanilla Flavoring 
1 ounce Imitation Pistachio Flavoring 
Pistachio- Shade Green Color 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND: — Then mix the Gelatine in one pint of cold water. 
Melt in a double-boiler or hot-water bath. (You are liable to scorch 
the Gelatine if placed on Hame direct.) 

THIRD:— Add the melted Gelatine to the Milk. Agitate the 
Milk thoroughly while pouring Gelatine in slowly. 

FOURTH : —Then add the Milk, which has had the Gelatine 
added, to the Cream and Condensed Milk. Stir mix thoroughly 
while adding. 

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly together 
in a dry can or dish. Pour this mixture of Sugar, Meloine and Seilt 
slowly into the batch while stirring continuously. 

IMPORTANT: — For Special Information on a new, easy and vary successful method for dissolving 
Vegetable Gum and Meloine In ttie Ice- Cream Mix, see page 106. 

SIXTH: — Then add I ounce Imitation Maraschino Flavoring, 
V^-ounce Vanilla Flavoring, I ounce Imitation Pistachio Flavoring 
and sufficient Pistachio-Shade Green Color. 

SEVENTH: — Take 1 pound Pistachio Nuts and blanch by 
dropping them first into boiling water and then into cold water. 
Remove outer skins and put Nuts through a grinder chopping fine. 

EIGHTH: — Allow mix to stand until it becomes thick. 

NINTH: — Pour mix through strainer into freezer, and just 
before it has finished freezing add the ground Pistachio Nuts, and 
then finish freezing. 

NOTE : — If Pure Food Gelatine can not be obtained, it is advisable to use 
either SNOW or Vegetable Gum. 

IMPORTANT : —When using Color and Imitation Flavoring, the Ice Cream 
should be labeled "Artificially Colored and Flavored." 

63 



B. HELLER & CO. CHICAGO. U.S.A. 



STRAWBERRY ICE CREAM 

(10 Gallons) 

FIRST : — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the Strawberries. 

SECOND: — Hull and wash 5 quarts of fresh Strawberries; add 
3 pounds of Granulated Sugar to the Strawberries, and then crush. 
It is best to let the crushed Strawberries stand for 2 hours or longer 
before using as it brings out the full flavor of the Strawberries. 

THIRD: — Freeze the mix, and just before it has finished freez- 
ing add the crushed Strawberries. Then run the freezer a few 
minutes more to uniformly mix the fruit with the cream. 

If fresh Strawberries are not procurable, canned Strawberries 

may be used. It is well to use a little Strawberry-Shade Red Color. 

NOTE: — When using Color, the Ice Cream should be labeled "Artificially 
Colored." 

RASPBERRY ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for the addition of the fruit. 

SECOND : — It is advisable to let mix ^and to thicken. 

THIRD: — Wash 4 quarts fresh Raspberries, * add 3 pounds 
of Granulated Sugar and crush. Let stand for 2 hours or longer. 

FOURTH: — Add to this pulp a little Raspberry-Shade Red 
Color. 

FIFTH: — Freeze the mix, and just before it has finished freez- 
ing add the Raspberry Pulp. Then run the freezer a few minutes 
more to uniformly mix the fruit with the cream. 

One gallon of canned Raspberries may be used, in place of 
the fresh fruit, if desired. 

•It is advisable to always cook Raspberries before using, in order to get 
best results. When cooking Raspberries use 2 pounds of Sugar to each quart 
of Raspberries. 

NOTE : — When using Color, the Ice Cream should be labeled "Artificially 
Colored." 

64 



B. HELLER & CO. 



CHICAGO, U. S. A. 




3 

1 gallon 8% Condensed Milk 

1 gallon 4% Milk 

2 quarts Grape Juice 

7 pounds Granulated Sugar 

4 to 6 ounces Snow 

^ to 1 teaspoonful Table Salt 

2 ounces Imitation Grape Flavoring 

Riverside Violet-Shade Color 

FIRST : — Mix together the Cream, Condensed Milk and Milk. 

SECOND: — Mix Sugar, Snow and Salt thoroughly together in 
a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow and Salt. Continue stirring for about five 
minutes. 

FOURTH: — Take 2 quarts Grape Juice, 2 ounces Imitation 
Grape Flavoring and sufficient Riverside Violet-Shade Color, stir- 
ring thoroughly into the mix. 

FIFTH: — It is advisable to allow the mix to stand until it 
beccmes thick. 

SIXTH ; — Then pour through strainer and freeze. 

IMPORTANT:— When using Color and Imitation Flavoring, the Ice Cream 
should be labeled "Artificially Colored and Flavored." 

PEACH ICE CREAM 

(10 Gallons) 

FIRST : — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for the addition of the fruit. 

SECOND : — It is advisable to let mix ^and to thicken. 

THIRD: — Take enough ripe Peaches to make 4 quarts of 
Peach Pulp. (Green Peaches do not give the desired flavor.) Peel 
and remove stones; then put through grinder using a fine plate. 

FOURTH: — Stir into this Pulp 2 pounds of Granulated Sugar. 

FIFTH : — Freeze the mix, and just before it has finished freez- 
ing, add the Peach Pulp. Then run the freezer a few minutes 
more to uniformly mix the Peach Pulp with the Crecun. 

Orange-Shade Color may be added if required. When fresh 
Peaches are not in season, 1 gallon of canned Peaches may be used. 

NOTE:— When using Color, the Ice Cream should be labeled "Artificially 
Colored." 

65 



B. HELLER & CO. 



CHICAGO, U.S.A. 




(lOGallone) 
FIRST : — Make mix as per any of 
the base formulas on pages 26 to 36 
except to have the mix one-half 
gallon smaller to allow room for 
addition of the fruit. 

SECOND : —Allow mix to stand 
until it becomes thick. 

THIRD: — Take 4 dozen ripe Bananas and mash 
a pulp. Add a few drops of Lemon Extract to 
this pulp. 

FOURTH : — Freeze the mix, and just before it has finished 
freezing add the Banana Pulp. Then run the freezer a few minutes 
more to uniformly mix the Banana Pulp with the Cream. 



PINEAPPLE ICE CREAM 

(10 Gallons) 

FII^T: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the fruit. 

SECOND: — Add sufficient Yellow Liquid Food Color to pro- 
duce a rich yellow shade. 

THIRD: — It is advisable to let mix stand to thicken. 

FOURTH: — Take 4 quarts of grated, canned Pineapple or 
Pineapple Juice, pour over it 2 pounds of Granulated Sugar and 
allow it to stand until the sugar is dissolved. 

FIFTH : — Freeze the mix, and just before it has finished freez- 
ing, add the sweetened Pineapple or Pineapple Juice. Then run 
the freezer a few minutes more to uniformly mix the fruit with the 
cream. 

Fresh Pineapple can be used, instead of the canned if desired, 
by removing the outer husk and inner core, and then putting 
through a grinder, adding 2 pounds of sugar to sweeten. 

NOTE : —'When using Color, the Ice Cream should be labeled "Artificially 
Colored." 



C6 



B. HELLER & CO. 



CHICAGO, U.S.A. 




PEAR ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the 
base formulas on pages 26 to 36 except 
to have the mix one-half gallon smaller 
to allow room for addition of the fruit. 

SECOND : — It is advisable to let mix 
stand to thicken. 

THIRD: — Take 4 dozen ripe Pears, V/i quarts Water, 3V^ 
pounds Granulated Sugar, I ounce Lemon Extract and cook to 
a mush. 

FOURTH: — Then strain through a very fine sieve. 

FIFTH: — Allow it to cool; strain the plain mix, add the Pear 
Juice and freeze. 

When fresh Pears are not in season, the canned fruit may 
be used. 

APRICOT ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the fruit. 

SECOND : — It is advisable to let mix stand to thicken. 

THIRD: — Take enough ripe Apricots to make 4 quarts of 
Apricot Pulp. (Green Apricots do not give the desired flavor.) 
Peel and pit them; then put through grinder using a fine plate. 

FOURTH; — Stir into this Pulp 2 pounds of Granulated Sugar. 

FIFTH : — Freeze the mix, and just before it has finished freez- 
ing, add the Apricot Pulp. Then run the freezer a few minutes 
more to uniformly mix the Apricot Pulp with the Cream. 

A little Orange-Shade Color may be added if desired. When 
fresh Apricots are not in season, I gallon of canned Apricots may 
be used. 

NOTE : —When using Color, the Ice Cream should be labeled "Artificially 
Colored." 



67 



B. HELLER & CO. CHICAGO. U.S.A. 

^'y^^^m^^ LEMON ICE CREAM 

i^^-'i'^r ■■ ■ ■ ' -'^^l^ (10 Gallons) 

<^fflll^^^^^^^^^ FIRST: — Make mix as per any of the 
\^0<^^,i^^^^^^ base formulas on pages 26 to 36. 

SECOND : — It is advisable to let mix stand to thicken. 

THIRD : — Grate rinds from 1 dozen Lemons, add V2-pound 
Granulated Sugar and mix thoroughly together so that the Sugar 
absorbs the oil from the rinds. Care should be taken to use only 
the yellow part of the peel as the white inside is bitter. 

FOURTH : — Squeeze the juice from Lemons and add to the 
juice 1 pound Granulated Sugar, stirring thoroughly until Sugar is 
dissolved. 

FIFTH: — Add the grated rinds to the sweetened Lemon Juice; 
then add 2 ounces Lemon Elxtract and 1 ounce Orange Extract. 

SIXTH ; — Freeze the mix, and just before it has finished freez- 
ing, add the Lemon mixture. Then run the freezer a few minutes 
more to uniformly mix the fruit juices with the cream- 
It is sometimes desirable to add a little Lemon Yellow Color. 

NOTE : —When using Color, the Ice Cream should be labeled "Artificially 
Colored." 

ORANGE ICE CREAM 

(10 Gallons) 

FIRST : — Make mix as per any of the base formulas on pages 
26 to 36. 

SECOND: — It is advisable to let mix stand to thicken. 

THIRD: — Grate the outside rinds of 4 Oranges. (Avoid the 
inner coating of the Orange as it is bitter.) 

FOURTH: — Squeeze the juice out of I dozen ripe Oranges 
and add the grated Orange Peel to the Juice. 

FIFTH: — Then add 2 ounces Orange Extract and I ounce 
Lemon Extract. 

SIXTH ; — Freeze the mix, and just before it has finished freez- 
ing add the Orange mixture. Then run the freezer a few minutes 
more to uniformly mix the Fruit juices with the Cream. 

A little Navel Orange-Shade Color may be added if desired. 

NOTE:— When using Color, the Ice Cream should be labeled "Artificially 
Colored." 

»8 



B. HELLER & CO. CHICAGO. U.S.A. 

CURRANT ICE CREAM 

(10 Gallons) 
FIRST: — Make'mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for the addition of the fruit juice. 

SECOND: — It is advisable to let mix stand to thicken. 

THIRD: — Take enough ripe Currants to make 4 quarts of 
juice; add to same 3 pounds Granulated Sugar and cook to a clear 
syrup; then strain and cool. 

FOURTH: — Add 1 ounce Imitation Currant Flavoring, I ounce 
Orange Extract and a little Red Color. 

FIFTH: — Freeze the mix, and just before it has finished 

freezing, add the Currant mixture to the partly frozen Cream and 

then finish freezing. 

NOTE: — When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 

CHERRY ICE CREAM 

(10 Gallons) 
FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the fruit. 

SECOND: — It is advisable to let mix stand to thicken. 

THIRD: — Take 4 pounds of ripe Cherries, remove the stones 
and put through a food chopper or grinder. 

FOURTH: — Remove the kernels from the Cherry stones and 
cook them for 1 5 minutes in a quart of water, to which has been 
added I pound of Granulated Sugar. Then meish to a pulp. 

FIFTH: — Add this pulp, Mj-ounce Lemon Elxtract and some 
Cherry Shade Red Color to the chopped Cherries. 

SIXTH: — Freeze the mix, and just before it has finished 
freezing, add the Cherry mixture. Then run the freezer a few 
minutes more to uniformly mix the fruit with the cream. 

One geJlon of canned Cherries may be used, in place of fresh 

Cherries, if desired. 

NOTE:— When using Color, the Ice Cream should be labeled "Artificially 
Colored.*' 

69 



B. HELLER & CO. 



CHICAGO, U. S. A. 





(10 Gallons) 

FIRST: — Make mix as per any of the _, 
base formulas on pages 26 to 36. 

SECOND:— Add 1 ounce Rose Extract 
and a little Brilliant Rose Pink Color. 

THIRD: — Let mix stand to thicken. 

FOURTH: — Pour through strainer and freeze. 
NOTE:— When using Color,the Ice Cream should be labeled "Artificially Colored." 

GINGER ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-hedf gallon smaller to allow 
room for addition of the Ginger. 

SECOND: — Add 1 ounce Carameline, 1 ounce Ginger Elxtract 
and V2-ounce Lemon Extract. Stir in thoroughly. 

THIRD : — Allow mix to stand until it becomes thick. 

FOURTH: — Take 2 pounds Crystallized Ginger, put in wooden 
chopping bowl and chop fine. 

FIFTH: — Freeze the mix, and just before it has finished freez- 
ing, add the chopped Ginger. Then run the freezer a few minutes 
more to uniformly mix the Ginger writh the Cream. 

It is sometimes desirable to add a little Chocolate Brown Color. 

MARASCHINO ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the fruit. 

SECOND: — Allow mix to stand until it becomes thick. 

THIRD: — Take 1 quart Maraschino Cherries and put through 
grinder, using fine plate. 

FOURTH: — Add \ ounce Imitation Maraschino Flavoring, V2 
ounce Lemon Extract and a little Cherry-Shade-Red Color. 

FIFTH : — Freeze the mix, and just before it has finished 
freezing, add the Cherry mixture into the pardy frozen Cream and 
then finish freezing. 

NOTE : —When using Color and Imitation Flavoring, the Ice Cream shouJd 
be labeled "Artificially Colored and Flavored." 



70 



B. HELLER & CO. CHICAGO, U.S. A 



CREME DE MENTHE ICE CREAM 

(10 Gallons) 

FIRST: — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the fruit. 

SECOND: — Allow mix to stand until it becomes thick. 

THIRD : — Take 1 quart of Creme de Mentha Cherries and 
put through grinder, using the fine plate. 

FOURTH: — Then add 1 ounce Imitation Creme de Menthe 
Flavoring, 1 ounce Bitter Almond Elxtract and some Creme de 
Menthe Shade Color. 

FIFTH: — Freeze the mix, and just before it has finished 
freezing, add the Cherry mixture. Then run the freezer a few- 
minutes more to uniformly mix the Cherries with the Cream. 

NOTE : — When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 

TUTTI-FRUTTI ICE CREAM 

(10 Gallons) 

FIRST : — Make mix as per any of the base formulas on pages 
26 to 36 except to have the mix one-half gallon smaller to allow 
room for addition of the fruit and nuts. 

SECOND : — Allow mix to stand until it becomes thick. 

THIRD: — Take 3 quarts of assorted fruits, such as Pineapples, 
Straw^berries, Raspberries, Cherries, Apricots, Plums, Peaches, Cur- 
rants, Raisins, etc.; then add small quantity Citron and chop very 
fine. 

FOURTH: — Take 1 pound shelled English Walnuts and put 
through grinder using fine plate. 

FIFTH : — Add the ground Nuts to the chopped Fruit, mixing 
thoroughly. 

SIXTH: — Then add, to the mixed Fruits and Nuts, 2 ounces 
Imitation Tutti-Frutti Flavoring and sufficient Brilliant Rose-Shade 
Liquid Color to produce a delicate pink shade. 

SEVENTH: — Freeze the mix, and just before it has finished 
freezing, add the Fruit and Nut mixture. Then run the freezer a few 
minutes more to uniformly mix the Fruits and Nuts with the cream. 

Canned fruits may be used if fresh fruits can not be obtsuned. 

NOTE: — \A^en using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 

71 



B. HELLER & CO. 



CHICAGO, U. S. A. 



B^^BB^^ 




The most common of the fancy ice creams is brick, made up 
of several layers. Red, white and brown are popular colors and 
make a pleasing appearance. 

The molds are of various sizes, such as one pint, one quart 
etc. They are also of two kinds, those having a loose cover both 
top and bottom and those having a loose top cover only. Small or 
individual molds representing fruits, animals, etc., are also made 
and are in demand, especially for childrens' parties and festive 
occasions. The individual mold holds just enough ice cream to 
serve one person. 

For making brick ice cream it is best to use a heavy bodied 
cream. Special care should be taken in filling the molds and in 
every case they should be filled full to the brim so that when the 
cover is put on the ice cream is forced out at the edges. After the 
cover is on tie a string around the mold to hold the cover tight. 

Place the filled mold at once in freezing temperature. This 
may be on shelves in a hardening room or in an ice pack. 

A combination of three flavors will produce a very pleasing 
effect, such as Caramel, Strawberry and Vanilla; or Caramel, Orange 
and Vanilla. Chocolate or Cocoa are also popular flavors for the 
bottom layer. Strawberry, Raspberry or Cherry are excellent for 
center layers between Vanilla and Caramel or Chocolate. Many 
other combinations will readily suggest themselves to the ice cream 
maker. 

When filling the molds, about one-third of the mold is filled, 
eay, with Chocolate ice cream. This is smoothed on the surface 
and another third of the mold is filled with, for example Straw- 
berry or Cherry ice cream. This is then smoothed off and the last 
third of the mold is filled with, say. Vanilla, Banana or Pineapple 
ice cream. Usually a sheet of paraffine wetx paper is placed on 
top of the ice cream before the cover is put on. 

After the ice cream is properly frozen and hardened, the mold 
is dipped into cold water and wiped with a dry towel. The cover 
should then be easily removable. 



72 



B. HELLER & CO. 



CHICAGO. U. S. A. 




liiDEl ^555 ^SKB 



When speaking of Water Ice we 
mean the juice of fruit diluted with water 
to the proper strength, sw^eetened and 
frozen in the same manner as ice cream 
is frozen. 

Sherbet is a mock ice cream made up in the same manner as 
the water ices, except that SNOW is added to make it smooth and 
light. As a result of the addition of SNOW, Sherbets usually have 
a better body and a less granular texture than ices. In some in- 
stances Sherbets are made with milk but for ordinary commercial 
use, the simple water ice with SNOW added is highly satisfactory. 

As a general rule more sugar is required for Ices and Sherbets 
than for ice cream because of the fact that fruits and fruit juices 
are invariably used in the manufacture of Ices and Sherbets. It 
likewise requires more time to freeze Sherbets than to freeze ice 
cream but when properly frozen they make a delicious dessert. 

Granites are Water Ices half frozen and have a rough icy tex- 
ture. They should be stirred as little as possible during the freez- 
ing process. 

For all kinds of Fruit Ices, Sherbets, etc., care should be taken 
never to use anything else but earthenw^are or porcelain lined ves- 
sels for mixing same, as fruits contain acid. 

RASPBERRY ICE 

4 quarts Raspberries 
15 pounds Granulated Sugar 

I ounce Lemon Elxtract 

4 gallons Water 
Raspberry-Shade Red Color as required 

FIRST: — Take 4 quarts fresh Raspberries and press through a 
fine sieve. Then place the crushed Raspberriee in a stone jar or 
enamel vessel. 

SECOND: — Add 4 gallons Water and 1 5 pounds Granulated 
Sugar. Stir thoroughly until Sugar is dissolved. 

THIRD: — Then add 1 ounce Lemon Elxtract and sufficient 
Raspberry-Shade Red Liquid Color. 

FOURTH: — Mix thoroughly and freeze. 

NOTE: — When using Color, the Ice should be labeled "Artificially Colored.** 



73 



B* HELLER & CO. CHICAGO, U. S. A, 




^^■^'W*.f*??r^«¥i5i^^??SS9?'^'^ 




2 dozen Navel Oranges 
15 pounds Granulated Sugar 
1 ounce Orange Elxtract 
4 gallons Water 
Orange-Shade Color as required 

A stone jar or enamel vessel should be used for mixing the 
following ingredients: 

FIRST: — Grate the rind of 2 dozen Navel Oranges, using only 
the yellow part of the peel. Avoid the white inside, as it is bitter. 

SECOND: — Mix the grated rind into 15 pounds Granulated 
Sugar. 

THIRD: — Peel the Oranges and put through a grinder. (The 
pulp will be tender and juicy and will not be stringy w^hen cut 
this way.) 

FOURTH: — Then pour the Orange Juice and pulp over the 
Sugar mixture. Add 1 ounce Orange Extract. 

FIFTH: — Now add the 4 gallons Water. Stir thoroughly and 
freeze as you would ice cream. 

Add Orange-Shade Color to produce a rich Orange Shade. 

NOTE: — When using Color, the Ice should be labeled "Artificially Colored." 

CHERRY ICE 

4 quarts Cherries 
15 pounds Granulated Sugar 

I ounce Lemon Elxtract 

4 gallons Water 
Cherry-Shade Red Color as required 

FIRST: — Take 4 quarts ripe Red or Black Cherries, pit and 
mash to a pulp. 

SECOND: — Place the crushed Cherries in a large stone jar or 
enamel vessel. Then pour over them 4 gallons of Water and 1 5 
pounds Granulated Sugar. 

THIRD: — Add I ounce Lemon Elxtract and suflficient Cherry 
Shade Red Liquid Color. 

FOURTH:— Mix thoroughly and freeze. 

If desired preserved, canned or Maraschino Cherries may be 
used instead of the fresh fruit. 

NOTE: — When using Color, the Ice should be labeled "Artificially Colored." 



74 




B. HELLER & CO. CHICAGO. U.S. A 



'■"=** 4 quarts Crushed Peaches 

15 pounds Granulated Sugar 
1 ounce Lemon Extract 
4 gallons Water 
Orange-Shade Color as required 

FIRST: — Place 4 quarts crushed Peaches into a large stone jar 
or enamel vessel. 

SECOND : — Pour over this 4 gallons of Water and 1 5 pounds 
Granulated Sugar. 

THIRD: — Add 1 ounce Lemon Elxtract. 

FOURTH: — Mix thoroughly and freeze the same as ice cream. 
Orange-Shade Color should be added to produce a rich, mel- 
low color. 

NOTE:— When using Color, the Ice should be labeled "Artificially Colored." 

LEMON ICE 

2}i dozen Lemons 
15 pounds Granulated Sugar 
1 ounce Lemon Extract 
4 gallons Water 
Lemon-Shade Yellow Liquid 
Color as required 

FIRST: — Grate the rinds of lYz dozen Lemons, using only the 
yellow part of the peel. Avoid the white inside as it is bitter. 

SECOND: — Mix the grated rinds into 15 pounds Granulated 
Sugar. 

THIRD : — Peel the Lemons and put through a grinder. 

FOURTH: — Then pour the Lemon Juice and Pulp over the 
Sugar mixture. 

FIFTH:— Add 1 ounce Lemon Extract and a litUe Lemon- 
Shade Yellow Liquid Color. 

SIXTH: — Now add the 4 gallons Water. Stir thoroughly and 
freeze as usual. 

NOTE:— When using Color, the Ice should be labeled "Artificially Colored. 

75 




B. HELLER & CO. 



CHICAGO, US. A. 




MELON ICE 

8 Melons (Cantaloupes) 
15 pounds Granulated Sugar 
1 ounce Lemon Extract 
4 gallons Water 

Golden-Rod-Shade Yellow Liquid 
Color as required 

FIRST : — Take 8 good sized, ripe Melons (Cantaloupes) peel, 
remove the seeds and cut into slices. 

SECOND : — Put the sliced Melons in a cooking vessel, add 1 5 
pounds Granulated Sugar and sufficient Water. Cook 1 minutes. 

THIRD : — Press the cooked Melons through a sieve. 

FOURTH : — Add I ounce Lemon Extract and sufficient Gol- 
den-Rod-Shade Yellow Liquid Color. 

FIFTH: — Add the 4 gallons Water, stir thoroughly and freeze. 
NOTE:— When using Color, the Ice should be labeled "Artificially Colored." 



PINEAPPLE ICE 



4 quarts grated Pineapples 
15 pounds Granulated Sugar 
1 ounce Lemon Extract 
4 gallons Water 
Yellow Liquid Pood Color as required 



large 



FIRST: — Place 4 quarts of grated Pineapple into a 
stone jar or enamel vessel. 

SECOND : — Pour over this 4 gallons of Water and 1 5 pounds 
Granulated Sugar. 

THIRD: — Add I ounce Lemon Elxtract. 

FOURTH : — Mix thoroughly and freeze the same as ice cream. 

A little Yellow Liquid Food Color may be added. 
NOTE:— When using Color, the Ice should be labeled "Artificially Colored." 

GRAPE ICE 

4 quarts Grape Juice 
15 pounds Granulated Sugar 
^-ounce Lemon Extract 
4 gallons Water 
Riverside Violet-Shade Color as required 

FIRST: — Pour 4 quarts Grape Juice into a stone jar or 
enamel vessel. 

SECOND: -Add 4 gals. Water and 15 lbs. Granulated Sugar. 
THIRD: — Add I ounce Lemon Extract and sufficient River- 
side Violet-Shade Liquid Color to produce the desired shade. 
FOURTH : — Mix thoroughly and freeze. 

NOTE:— When using Color, the Ice should be labeled "Artificially Colored.', 

76 




B. HELLER & CO. CHICAGO. U. S. A. 



APRICOT ICE 

4 quarts Apricots 
15 pounds Granulated Sugar 
t ounce Lemon Extract 
4 gallons Water 
Yellow Liquid Food Color as required 

FIRST: — Take 4 quarts crushed fresh or 
canried Apricots and place in a large stone 
jar or enamel vessel. 
SECOND : — Then add 4 gallons Water and 1 5 pounds Gran- 
ulated Sugar. 

THIRD: — Add 1 ounce Lemon Elxtract and sufficient Yellow 
Liquid Food Color to produce the desired shade. 

FOURTH: — Mix thoroughly and freeze as usual. 
NOTE:— When using Color, the Ice should be labeled "Artificially Colored." 

CRANBERRY ICE 

4 quarts Cranberries 
15 pounds Granulated Sugar 
1 ounce Lemon Extract 
4 gallons Water 
Strawberry-Shade Red Color as required 

FIRST: — Take 4 quarts sound, ripe Cranberries, add 15 
pounds Granulated Sugar and cook until soft Then pass the 
cooked Cranberries through a colander or sieve. 

SECOND: — Place the Cranberry Pulp in a stone jar or enamel 
vessel and pour over it 4 gallons Water. 

THIRD: — Add I ounce Lemon Elxtract and sufficient Straw- 
berry-Shade Red Liquid Color. 

FOURTH: — Mix thoroughly and freeze the same as ice cream. 
NOTE:— Wheri using Color, the Ice should be labeled "Artificially Colored." 

BANANA ICE 

4 quarts Banana Pulp 
15 pounds Granulated Sugar 
1 ounce Lemon Extract 
4 gallons Water 
Banana-Shade Yellow Liquid Color as required 

FIRST: — Take sufficient sound, ripe Bananas to make 4 quarts 
of Pulp. Peel and press the fruit through a colander or sieve. 

SECOND : — Put Banana Pulp in a stone jar or enamel vessel 
and pour over it 1 5 pounds Granulated Sugar and 4 gallons Water. 

THIRD: — Add I ounce Lemon Extract and sufficient Banana- 
Shade Yellow Liquid Color. 

FOURTH: — Mix thoroughly and freeze the same as ice cream. 
NOTE:— When using Color, the Ice should be labeled "Artificially Colored." 

77 



B. HELLER & CO. 



CHICAGO, U.S. A. 





4 quarts Strawberries 
15 pounds Granulated Sugar 
1 ounce Lemon Extract 
4 gallons Water 
Strawberry-Shade Red Color as required 

FIRST: — Place 4 qucirts of crushed Strawberries in a stone 
jar or enamel vessel. 

SECOND : — Pour over them 4 gallons Water and 1 5 pounds 
of Granulated Sugar. 

THIRD: — Add 1 ounce Lemon Extract. 

FOURTH: — Mix thoroughly and freeze the same as ice cream. 

Strawberry- Shade Red Liquid Color may be added to pro- 
duce a deep, rich Strawberry Shade. 

NOTE:— When using Color, the Ice should be labeled "Artificially Colored." 

DAMSON PLUM ICE 

4 quarts Damson Plums 
15 pounds Granulated Sugar 
1 ounce Lemon Extract 
4 gallons Water 
Riverside Violet-Shade Liquid Color as required 

FIRST:— Take 4 quarts Damson Plums* 
pit, place in a wooden chopping-bowl and 
chop medium fine. If fresh fruit is not 
procurable, canned fruit may be used. 

SECOND: — Place the chopped Damson Plums in a stone jar 
or enamel vessel. 

THIRD : — Then add 4 gallons Water and 1 5 pounds Granu- 
lated Sugar. 

FOURTH: — Add I ounce Lemon Extract and sufficient River- 
side Violet-Shade Liquid Color. 

FIFTH: — Mix thoroughly and freeze as usual 
NOTE:— When using Color, the Ice should be labeled "Artificially Colored." 

OTHER WATER ICES 

Water Ices of any kind are made according to the foregoing 
formulas. Many combinations are possible and will readily sug- 
gest themselves to the ice cream manufacturer. 




78 



B. HELLER & CO. CHICAGO. U. S. A. 



LmoM simii 



lyi dozen Lemons ^.>-7r^ij^i;'--^ ^._ ■ ,, ^^ . 

15 pounds Granulated Sugar >^ ' '"^^P-'f^^^^^^^L 

8 to 10 ounces Snow §:i: ',-^:JS ■ y''' ^ ^ ^ ^^^L 

3|i gallons Water fei^l^l^ ■■'"•• • • '■■■',-'^^M 
1 ounce Lemon Extract ^^^^^^^^-^'^^^^^^^^^ 

Lemon- Shade Yellow Color i^Hll^^^^^^^K 

FIRST: — Take 1 5 pounds Granulated '■^=^'^«'**^'^^"^^~~ 
Sugar, add 8 to 10 ounces Snow and mix thoroughly. 

SECOND: — Over this mixture pour 3'/^ gallons Water. Pour 
slowly at first until a heavy paste is formed ; then gradually add 
balance of Water, stirring thoroughly. After all is dissolved, which 
will require about I hour, pour through strainer into an earthenware 
jar. 

THIRD: — Grate the rind of 2V^ dozen Lemons, using only 
the yellow part of the peel. Avoid the white inside as it is bitter. 

FOURTH : — Add this grated rind and the juice of the Lemons 
to the Sugar-and-Snow solution. 

FIFTH: — Add I ounce Lemon Extract and sufficient Lemon- 
Shade Yellow Color. 

SIXTH: — Freeze in the usual manner. 

NOTE:— When using Color, the Sherbet should be labeled "Artificially 
Colored." 

MELON SHERBET 

8 Melons (Cantaloupes) 
15 pounds Granulated Sugar 
8 ounces Snow 
3}4 gallons Water 
1 ounce Lemon Extract 
Golden-Rod -Shade Yellow Liquid 
Color as required 

FIRST:— To 7 pounds Sugar, add 8 ounces Snow and mix well. 

SECOND: — Add 31/2 gals.Water. Pour slowly first until heavy 
paste is. formed; gradually add balance of Water, stirring well. 
When all is dissolved, which requires about I hour, pour through 
strainer into an earthenware jar. 

THIRD : — Take 8 good sized, ripe Melons (Cantaloupes) peel, 
remove seeds and cut into slices. 

FOURTH : — Add remaining 8 lbs. Sugar to the sliced Melons. 
Cover with Water and cook 1 minutes. 

FIFTH: — Press the Cooked Melons through a sieve. 

SIXTH: — Add to cooked Melons SYz gals. Water, I oz. Lemon 
Extract and sufficient Golden- Rod Shade Yellow Liquid Color. 

SEVENTH: — Mix thoroughly and freeze. 
NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored." 

79 



B. HELLER & CO. 



CHICAGO, U.S.A. 




2 dozen Navel Oranges 
15 pounds Granulated Sugar 
8 to 10 ounces Snow 
3>^ gallons W^ater 
1 ounce Orange Extract 
Orange-Shade Liquid Color 



FIRST: — Take 15 pounds Granulated Sugar, add 8 to 10 
ounces Snow and mix thoroughly. 

SECOND: — Over this mixture pour 3'/^ gallons Water. Pour 
slowly at first until a heavy paste has been formed ; then gradually 
add the balance of the Water, stirring thoroughly. After all is 
dissolved, which will require about I hour, pour through strainer 
into an earthenware jar. 

THIRD: — Grate the rind of 2 dozen Navel Oranges, using only 
the yellow part of the peel. Avoid the white inside as it is bitter. 

FOURTH : — Then peel the Oranges and put through a 
grinder. Cutting them in this w^ay will keep the pulp tender and 
juicy, and avoid stringiness. 

FIFTH: — Add the grated peel and the juice and pulp to the 
Sugar and Snow solution, stirring thoroughly. 

SIXTH: — Add 1 ounce Orange Elxtract. 

SEVENTH: — Freeze in the usual manner. 

Orange- Shade Color may be added to produce any desired 
shade. 

NOTE : —When using color, the Sherbet should be labeled "Artificially 
Colored." 

SHERBETS WITH EGGS 

The Whites of Eggs are sometimes used in making Sherbets. 
If desired, % to I dozen Egg Whites may be added to any of the 
Sherbet formulas. Please note that only the Whites of the eggs 
should be used. 



80 



B. HELLER & CO. 



CHICAGO. U.S.A. 




l-.^^iw^'i!!;- 



PINEAPPLE SHERBET 

4 quarts Crushed Pineapple 
13 pounds Granulated Sugar 
8 to 10 ounces Snow 
3/^ gallons \Vater 
1 ounce Lemon Extract 
Yellow Liquid Food Color 

FIRST:— Add 8 to 10 ozs. Snow to 15 
lbs. Granulated Sugar and mix thoroughly. 
SECOND: — Over this mixture pour 
3V^ gallons Water. Pour slowly at first 
until a heavy paste has been formed; then 
gradually add the beilance of the Water, 
stirring thoroughly. After all is dissolved, 
which will require about 1 hour, pour 
through stredner into an earthenware jar. 
THIRD: — Add 4 quarts fresh or canned Pineapple, or Pine- 
apple Juice, to the Sugar and Snow solution, mixing thoroughly. 

FOURTH: — Add I ounce Lemon Elxtract and sufficient Yel- 
low Liquid Food Color, 

FIFTH : — Freeze in the usual manner. 
NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored." 

CRANBERRY SHERBET 

4 quarts Cranberries 
15 pounds Granulated Sugar 
8 to 10 ounces Snow 
3j^ gallons Water 
1 ounce Lemon Extract 
Strawberry-Shade Red Liquid Color as required 

FIRST: — Take 5 pounds of the Granulated Sugar, add 8 to 10 
ounces Snow and mix thoroughly. 

SECOND: — Take 3 gallons of the Water and pour over the 
Sugar and Snow mixture. Pour slowly at first until a heavy paste 
has been formed; then gradually add the balance of the Water, 
stirring thoroughly. After all is dissolved, which will require about 
I hour, pour through strainer into an earthenware jar. 

THIRD : — Add 4 quarts sound, ripe Cranberries to remaining 
10 pounds Granulated Sugar and 2 quarts Water; cook until soft. 
Pass cooked Cranberries through sieve and set aside to cool. 

FOURTH: — Add the cooked Cranberries, after they have 
become cool, to the Sugar and Snow^ mixture. 

FIFTH: — Add I ounce Lemon Elxtract and sufficient Straw- 
berry-Shade Red Liquid Color. 

SIXTH: — Freeze in the usual manner. 
NOTE:— When using Color, the Sherbet should b« labeled "Artificially Colored." 

81 



B. HELLER & CO. 



CHICAGO, U. S. A. 



PEACH SHERBET 




4 quarts Crushed Peaches 
13 pounds Granulated Sugar 

8 to 10 ounces Snow 
3% gallons Water 

1 ounce Lemon Extract 
Vellow Liquid Food Color 



FIRST: — Take 1 5 pounds Granulated Sugar, add 8 to 1 ounces 
Snow and mix thoroughly. 

SECOND: — Over this mixture pour 3/^ gallons Water. Pour 
slowly at first until a heavy paste has been formed; then gradually 
add the balance of the Water, stirring thoroughly. After all is dis- 
solved, which will require about 1 hour, pour through strainer into 
an earthenware jar. 

THIRD: — Take 4 quarts crushed fresh or canned Peaches and 
add to the Sugar and Snow solution, mixing together thoroughly. 

FOURTH: — Add I ounce Lemon Extract, sufficient Yellow 
Liquid Food Color and freeze in the usual manner. 

NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored." 



APRICOT SHERBET 



4 quarts Crushed Apricots 
15 pounds Granulated Sugar 

8 to 10 ounces Snow 
3/i gallons Water 

1 ounce Lemon Extract 
Yellow Liquid Food Color 



FIRST: — Take 1 5 pounds Granulated Sugar, add 8 to 1 ounces 
Snow and mix thoroughly. 

SECOND: — Over this mixture pour 3>2 gallons Water. Pour 
slowly at first until a heavy paste has been formed; then gradually 
add the balance of the Water, stirring thoroughly. After all is dis- 
solved, which will require about I hour, pour through strainer into 
an earthenware jar. 

THIRD: — Take 4 quarts crushed fresh or canned Apricots and 
add to the Sugar and Snow solution, mixing together thoroughly. 

FOURTH:— Add I ounce Lemon Extract, sufficient Yellow 
Liquid Food Color aad freeze in the usual manner. 

NOTE: —When using Color, the Sherbet should be labeled "Artificially Colored." 




82 




B. HELLER & CO. CHICAGO. U. S. A: 



GBiAPE SHERBET 

4 quarts Grape Juice 
15 pounds Granulated Sugar 

8 to 10 ounces Snow 
'iyi. gallons Water 
1 ounce Lemon Extract 
Riverside Violet-Shade liquid Color 



FIRST: — Take 1 5 pounds Granulated Sugar, add 8 to 1 ounces 
Snow and mix thoroughly. 

SECOND: — Over this mixture pour 3>< gallons Water. Pour 
slowly at first until a heavy paste has been formed; then gradually 
add the balance of the Water, stirring thoroughly. After all is dis- 
solved, which w^ill require about I hour, pour through strainer into 
an earthenware jar. 

THIRD: — Take 4 quarts Grape Juice and add to the Sugar 
and Snow^ solution, mixing together thoroughly. 

FOURTH : — Add 1 ounce Lemon Elxtract, sufHcient Riverside 
Violet-Shade Liquid Color. 

FIFTH: — Freeze in the usual manner. 
NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored.*' 

BANANA SHERBET 

4 quarts Banana Pulp 
15 pounds Granulated Sugar 

8 to 10 ounces Snow 
3^ gallons Water 
1 ounce Lemon Extract 
Banana-Shade Yellow Liquid Color as required 

FIRST: — Take 1 5 pounds Granulated Sugar, add 8 to 1 ounces 
Snow and mix thoroughly. 

SECOND: — Over this mixture pour 3;^ gallons Water. Pour 
slowly at first until a heavy paste has been formed; then gradually 
add the balance of the Water, stirring thoroughly. After all is dis- 
solved, which will require about I hour, pour through strainer into 
an earthenware jar. 

THIRD: — Take sufficient sound, ripe Bananas to make 4 quarts 
of Pulp. Peel the Bananas and press through a colander or sieve. 

FOURTH: — Add the Banana Pulp to the Sugar and Snow 
solution. 

FIFTH: — Add I ounce Lemon Elxtract, sufficient Banana-Shade 
Yellow Liquid Color and freeze in the usual manner. 

NOTE: — When using Color, the Sherbet should be labeled "Artificially Colored." 

83 



B. HELLER & CO. 



CHICAGO. U.S.A. 




STRAWBERRY SHERBET 

4 quarts Crushed Strawberries 
15 pounds Granulated Sugar 
8 to 10 ounces Snow 
3% gallons Water 
I ounce Lemon Extract 
Strawberry-Shade Red Liquid Color 



FIRST: — Take 15 pounds Granulated Sugar, add 8 to 10 
ounces Snow and mix thoroughly. 

SECOND:— Over this mixture pour 3'/{ gallons of Water. 
Pour .slowly at first until a heavy paste has been formed; then 
gradually add the balance of the Water, stirring thoroughly. After 
all is dissolved, which will require about I hour, pour through 
strainer into an earthenwau'e jar. 

THIRD : — Take 4 quarts fresh, ripe Strawberries, wash, hull 
and crush to a pulp. 

FOURTH : — Add the crushed Strawberries to the Sugar and 
Snow solution, stirring thoroughly. 

FIFTH : — Add I ounce Lemon Extract and sufficient Straw- 
berry-Shade Red Liquid Color, 

SIXTH : — Freeze in the usual manner. 
NOTE:— When using Color, the Sherbet should be labeled "Artificially 
Colored." 



RASPBERRY SHERBET 

A quarts Crushed Raspberries 
15 pounds Granulated Sugar 
8 to 10 ounces Snow 
33^ gallons Water 
1 ounce Lemon Extract 
Raspberry-Shade Red Liquid Color 



FIRST: — Take 15 pounds Granulated Sugar, add 8 to 10 
ounces Snow and mix thoroughly. 

SECOND: — Over this mixture pour V/z gallons Water. Pour 
slowly at first until a heavy paste has been formed ; then gradually 
add the balance of the Water, stirring thoroughly. After all is 
dissolved, which will require about 1 hour, pour through strainer 
into an earthenware jar. 

THIRD : — ^Take 4 quarts crushed fresh or canned Raspberries 
and add to the Sugar and Snow solution, mixing together thoroughly. 

FOURTH : — Add I ounce Lemon Elxtract and sufficient Rasp- 
berry-Shade Red Liquid Color. 

FIFTH: — Freeze in the usual manner. 
IIOTE:— When using Color, the Sherbet should be labeled "Artificially 
Colored." 




84 



R HELLER & CO. 



CHICAGO. U.S. A. 




MILLE FRUIT SHERBET 



1 quart Pineapple Cubes 
1 quart Strawberries 
1 dozen Navel Oranges 
1 dozen Peaches 
1 quart Cherries 
15 pounds Granulated Sugar 
8 to 10 ounces Snow 
3^ gallons Water 
1 ounce Lemon Extract 
1 ounce Orange Extract 



FIRST: — Take enough ripe Pineapples to make 1 quart 
when cut. Cut into small cubes. 

SECOND: — Take I queirt sound, ripe Strawberries, clean and 
hull. Then cut into small pieces by hand or chop in a wooden 
chopping bowl. 

THIRD : —Take 1 dozen ripe Navel Oranges, peel and chop 
medium fine. 

FOURTH: — Take 1 dozen sound Peaches, peel and pit; then 
cut into small pieces by hand or in a wooden chopping bowl. 

FIFTH : — Take 1 quart ripe Cherries (white or red) stem and 
pit. Place in wooden chopping bowl and chop fine. 

SIXTH: — Mix all of the fruits together in a cooking vessel. 
Add 7 pounds of the Granulated Sugar and sufficient Water ; then 
cook slowly for about 1 minutes. 

SEVENTH: — Mix the remaing 8 pounds of Sugar and 8 to 10 
ounces Snow thoroughly together in a dry can or dish. 

EJGHTH: — Add the mixture of Sugar and Snow to the 
cooked fruits, mixing in thoroughly. 

NINTH: — Then add 1 ounce Lemon Extract, I ounce Orange 
Extract and 3V^ gallons Water. 

TENTH : — Stir thoroughly and freeze in the usual manner. 



85 



B. HELLER & CO. CHICAGO, U. S. A. 



FRUIT GRANITE 

2 dozen Bananas 
2 quarts Pineapple Cubes 
1 dozen ripe or canned Peaches 
1 dozen Apples 
X-pound Seedless Raisins 
^-pound Nuts 
14 pounds Granulated Sugar 
6 quarts Water 
8 to 10 ounces Snow 
>^ to 1 teaspoonful Table Salt 
1 ounce Lemon Extract 
1 ounce Orange Extract 

FIRST: — Take 2 dozen ripe Bananas and cut into small cubes. 

SECOND: — Take enough ripe Pineapples to make 2 quarts 
when cut (usually 2 ordinary sized Pineapples are sufficient). Cut 
into small cubes. 

THIRD': — Take 1 dozen ripe or canned Peaches, remove the 
skins and cut into small cubes. 

FOURTH : — Take I dozen ripe Apples, peel and remove the 
cores; then put through a grinder using the fine plate. 

FIFTH: — Take 4 ounces Seedless Raisins and 4 ounces of 
Blanched Nuts and chop fine. 

SIXTH: — Mix all of the fruit, nuts and raisins thoroughly 
together. 

SEVENTH: — Mix 7 pounds of the Sugar, 8 to 10 ounces 
Snow and the Salt thoroughly together in a dry can or dish. 

EIGHTH : — Add the remaining 7 pounds of Sugar to 6 quarts 
of Water and cook to a clear S3nrup. 

NINTH : — Cool the syrup and then add the mixture of Sugar. 
Snow and Salt to the cool syrup, stirring continuously for about 
five minutes. 

TENTH: — Pour the syrup, to which has been added the 
Sugar, Snow and Salt mixture, over the Fruit mixture, add I ounce 
Lemon Extract and 1 ounce Orange Extract. 

ELEVENTH : — Freeze at once. When partly frozen, remove 
dasher, pack smoothly and allow the mixture to freeze hard with- 
out further agitation. 

86 



B. HELLER & CO. CHICAGO. U. S. A. 




3 gallons Water 
2 quarts Orange Juice 
2 pints Pineapple Juice 
12 pounds Granulated Sugar 
8 to 10 ounces Snow 
>^ to 1 teaspoonful Table Salt 
1 ounce Lemon Extract 
Spices to taste, such as Cinnamon, 
Cloves and grated Nutmeg 

FIRST: — To 12 lbs. Granulated Sugar, add 8 to 10 ozs. Snow, 
V^ to 1 teaspoonful Table Salt and mix thoroughly in a dry dish. 

SECOND : — Pour slowly and stir 3 gallons Water into mixture 
until heavy paste is formed; gradually add balance of the Water. 
When Sugar-Snow-Salt mixture is dissolved, strain into earthen jar. 

THIRD: — Take 2 quarts Orange Juice and 2 pints Pineapple 
Juice to which add I ounce Lemon Extract and Spices to suit taste 
using Cinnamon and Cloves. Then add a little grated Nutmeg. 

FOURTH: — Add the Fruit Juices, w^hich have had the Spices 
added, to the Sugar, Snow and Salt solution. 

FIFTH: — It is best to let the batch stand until it becomes thick. 

SIXTH: — Then freeze in the usual manner. 

FROZEN GRAPE PUNCH 

3 gallons Water 
3 quarts Grape Juice 
12 pounds Granulated Sugar 
8 to 10 ounces Snow 
^ to 1 teaspoonful Sable Salt 
Yz-oz. each Lemon and Orange Extracts 
)i-oz. each Cinnamon and Clove Extracts 
Riverside Violet-Shade Color 

FIRST:— To 1 2 lbs. Granulated Sugar, add 8 to 1 ozs. Snow, 
V^ to 1 teaspoonful Table Salt and mix thoroughly in a dry dish. 

SECOND: — Over this mixture pour V/2 gals. Water, slowly at 
first until a heavy paste is formed; then gradually add balance of 
Water, stirring well. When all is dissolved, strain into earthen jar. 

THIRD: — Take 3 quarts Grape Juice, add V2-ounce Lemon 
Elxtract, |/2-ounce Orange Extract, |4-ounce Cinnamon Extract, 14- 
ounce Clove Extract and sufficient Riverside Violet-Shade Color. 

FOURTH: — Add Grape Juice to Sugar and Snow solution. 

FIFTH: — Let batch stand until it thickens; then freeze as usual. 
NOTE:— When using Color, the Punch should be labeled "Artificially Colored." 

87 



B. HELLER & CO. CHICAGO. U. S. A. 

FROZEN ROMAN PUNCH 

3 gallons Water 
1 quart Rum 
1 dozen Oranges 
10 to 12 pounds Granulated Sugar 
8 to 10 ounces Snow 
yi to 1 teaspoonful Table Salt 
1 oz. each Lemon and Orange Extracts 
Spices as required 

FIRST: — Grate the rinds of I dozen Oranges, using only the 
yellow part of the peel. (Avoid the white inside as it is bitter.) 

SECOND: — Peel Oranges, remove seeds and put through a 
grinder. 

THIRD: — Mix Sugar, Snow and Salt thoroughly together. 

FOURTH: — Over this mixture of Sugar, Snow and Salt pour 
3 gallons Water. Pour slowly at first until a heavy paste has been 
formed, then gradually add the balance of the Water while stirring 
continuously. When sugar is thoroughly dissolved pour mixture 
through a strainer into an earthenware jar. 

FIFTH: — Add to the Sugar, Snow and Salt solution I quart 
Rum, I ounce Lemon Ejctract and 1 ounce Orange Extract. 

SIXTH: — Spice with Cinnamon, Cloves and Nutmeg. 

SEVENTH: — Now add the grated Peel, Juice and Pulp of 
the Oranges and freeze in the usual manner. 

FROZEN CHERRY PUNCH 

3 gallons Water 
2 quarts Cherry Syrup 
12 pounds Granulated Sugar 
8 to 10 ounces Snow 
>^ to 1 teaspoonful Table Salt 
X-ounce Bitter Almond Extract 
1 ounce Lemon Extract 
Grated Nutmeg 
Cherry-Shade Red Color 

FIRST: — Take 1 2 lbs. Granulated Sugar, add 8 to 1 ozs. Snow, 
V2 to 1 teaspoonful Table Salt and mix thoroughly in a dry dish. 

SECOND: — Over this mixture pour 3 gallons Water; pour slowly 
at first until a heavy paste has been formed; then gradually add the 
balance of the Water, stirring thoroughly. After the sugar is dis- 
solved, pour mixture through a strainer into an earthenware jar, 

THIRD: — Take 2 quarts Cherry Syrup, add V4 ounce Bitter 
Almond Extract, 1 ounce Lemon Elxtract, a little grated Nutmeg 
and sufficient Cherry-Shade Red Color. 

FOURTH: — Add Fruit Juice to Sugar, Snow and Salt solution. 

FIFTH: — It is well to let batch stand until it becomes thick. 

SIXTH: — Then freeze in the usual manner. 
NOTE:— When using Color, the Punch should be labeled "Artificially Colored." 

88 



B. HELLER & CO. 



CHICAGO. U.S. A. 




FROZEN FRUITS are made in a manner similar to Water Ices. 
The fruit must be chopped or cut into medium fine pieces 
and frozen at slow speed. The addition of Snow tends to 
greatly improve the appearance and eating qualities of the 
finished product and is alw ays recommended for use in making 
the finest grades of Frozen Fruits. The formulas as given have 
been thoroughly tested and, if carefully followed, satisfactory results 
are assured. 

FROZEN STRAWBERRIES 

5 gallons Water 
18 pounds Granulated Sugar 

1 gallon Canned or Fresh Ripe Strawberries 
4 ounces Snow 

}i \o \ teaspoonful Table Salt 

2 ounces Lemon Extract 
Strawberry-Shade Red Color 

FIRST: — Mix Sugar, Snow and Salt thoroughly together in a 
dry can or dish. 

SECOND: — Take 4 quarts fresh ripe Strawberries, clean and 
hull. Then cut into small pieces by hand or chop in a wooden 
chopping bowl. Or, if desired, 1 gallon of canned Strawberries 
may be used instead of the fresh fruit. 

THIRD : — Add the mixture of Sugar, Snow and Salt to the 
Water, stirring thoroughly until sugar is fully dissolved. 

FOURTH: — Then add the fruit, 2 ounces Lemon Elxtract and 

sufficient Strawberry-Shade Red Color to the water. 

FIFTH : — Freeze slowly. Do not strain. 

NOTE:— When using Color, the Frozen Fruit should be labeled "Artificially 
Colored." 

89 



B. HELLER & CO. CHICAGO, U. S. A. 



FROZEN ORANGES 

5 gallons Water 
18 pounds Granulated Sugar 

3 dozen Navel Oranges 

4 ounces Snow 

>^ to 1 teaspoonfiil Table Salt 
1 onuce Orange Extract 
1 ounce Lemon Extract 
Navel Orange-Shade Color 

FIRST : — Mix Sugar, Snow and Salt thoroughly together in a 
dry can or dish. 

SECOND: — Take 3 dozen ripe Navel Oranges, peel and place 
in wooden chopping bowl. Chop into small pieces, not too fine. 

THIRD: — Add the mixture of Sugar, Snow and Salt to the 
Water, stirring thoroughly until sugar is fully dissolved. 

FOURTH: — Then add the chopped Orange Pulp, 1 ounce 
Lemon Extract, 1 ounce Orange Extract and sufficient Navel 
Orange - Shade Color to the Water. 

FIFTH!: — Freeze without straining. 

NOTE: —When using Color, the Frozen Fruit should be labeled "Artificially 
Colored." 

FROZEN BANANAS 

5 gallons Water 

18 pounds Granulated Sugar 
4 dozen Bananas 
4 ounces Snow 
>^ to 1 teaspoonful Table Salt 
1 ounce Lemon Extract 
Yellow Liquid Food Color 

FIRST: — Mix Sugar, Snow and Salt thoroughly together in a 
dry can or dish. 

SECOND: — Take 4 dozen ripe Bananas, skin and chop in 
wooden chopping bowl or cut in small pieces by hand. 

THIRD : — Add the mixture of Sugar, Snow and Salt to the 
Water, stirring constantly until sugar is thoroughly dissolved. 

FOURTH: — Then add the chopped Bananas, 1 ounce Lemon 
Extract and sufficient Yellow Liquid Food Color to the water. 

FIFTH: — Freeze without straining. 

NOTE:— When using Color, the Frozen Fruit should be labeled "Artificially 
Colored." 

90 



B. HELLER & CO. CHICAGO. U. S. A. 



FROZEN PINEAPPLES 

5 gallons Water 
18 pounds Granulated Sugar 
I gallon Grated Pineapple 

4 ounces Snow 

Yz to I teaspoonful Table Salt 

I ounce Lemon ELxtract 
Yellow Liquid Food Color 

FIRST: — Mix Sugar, Snow and Salt thoroughly together in a 
dry can or dish. 

SECOND: — Take sufficient sound, ripe Pineapples to make I 
gallon of pulp. Pare and remove cores. Then grate or mash to a 
pulp. If desired 1 gallon of canned Pineapples may be used in 
place of the fresh fruit. 

THIRD: — Add the mixture of Sugar, Snow and Salt to the 
Water, stirring constantly until sugar is thoroughly dissolved. 

FOURTH: — Then add the Pineapple Pulp, 1 ounce Lemon 
Extract and sufficient Yellow Liquid Food Color to the water. 

FIFTH: — Freeze w^ithout straining. 

NOTE: — When using Color, the Frozen Fruit should be labeled "Artificially 
Colored." 

FROZEN GREEN GAGES 

5 gallons Water 

18 pounds Granulated Sugar 

I gallon Green Gages (Fresh or Canned) 

4 ounces Snow 
5^ to I teaspoonful Table Salt 

I ounce Lemon Elxtract 

Pistachio-Shade Green Color 

FIRST: — Mix Sugar, Snow and Salt thoroughly together in a 
dry can or dish. 

SECOND: — Take 4 quarts Green Gages, pit, place in wooden 
chopping bowl and chop medium fine. If fresh fruit is not procur- 
able canned fruit may be used. 

THIRD: — Add the mixture of Sugar, Snow and Salt to the 
Water, stirring constantly until sugar is thoroughly dissolved. 

FOURTH: — Then add the chopped Green Gages I ounce 
Lemon Elxtract and sufficient Pistachio-Shade Green Color to the 
Water. 

FIFTH: — Freeze without straining. 

NOTE:— When using Color, the Frozen Fruit should be labeled "ArtificiaJly 
Colored." 

OTHER FROZEN FRUITS 

Frozen Fruits of any kind are made according to the above 
formulas. The combinations possible are large and varied, and 
readily suggest themselves to the ice cream manufacturer. 

91 



a HELLER & CO. CHICAGO. U. S. A 



FROZEN CHERRIES 

5 gallons Water 
18 pounds Granulated Sugar 

1 gallon either Fresh or Canned Pitted 

White or Red Cherries 
4 ounces Snow 
>^ to 1 teaspoonful Table Salt 

2 ounces Lemon Extract 
Cherry-Shade Red Color 

FIRST : — Mix Sugar, Snow and Salt thoroughly together in a 
dry can or dish. 

SECOND: — Take 4 quarts ripe Cherries (white or red) stem 
and pit. Place in wooden chopping bowl and chop medium fine 
Preserved or Canned Cherries may be used in place of the fresh 
fsuit if desired. 

THIRD: — Add the mixture of Sugar, Snow and Salt to the 
Water, stirring constantly until sugar is thoroughly dissolved. 

FOURTH: — Then add the chopped Cherries, 2 ounces Lemon 
Extract and sufficient Cherry-Shade Red Color to the water. 

FIFTH: — Freeze without straining. 

NOTE : —When using Color, the Frozen Fruit should be labeled "Artificially 
Colored." 

OTHER FROZEN FRUITS 

Frozen Fruits of any kind are made according to the above 
formulas. The combinations possible are large and varied, and 
readily suggest themselves to the ice cream manufacturer. 



NOTE: — The Ice Cream Manufacturer vi?ho is first to 
introduce Delicious Vanheller Ice Cream as a specialty in 
his locality should reap a rich harvest. The license to use 
the name Vanheller is on the label of every package and 
the Ice Cream Manufacturer awake to his opportunities 
can make this privilege valuable by developing an increased 
trade on Delicious Vanheller Ice Cream. 



92 



B. HELLER & CO. CHICAGO. U. S. A. 



FROZEN CUSTARD 

(10 Gallons) 

2 gallons 20% Cream 

3 gallons Milk 
1 dozen Eggs 

8 pounds Granulated Sugar 
8 to 10 ounces Snow 
Yz to 1 teaspoonful Table Salt 
Vanilla Flavoring as required 
Yellow Liquid Food Color 

FIRST: — Take 1 dozen Eggs, add 4 pounds Granulated Sugar 
and beat to a smooth mass. 

SECOND : —Take 4 pounds Granulated Sugar, add 8 to 1 
ounces Snow, V2 to I teaspoonful Table Salt and mix thoroughly 
together in a dry can or dish. 

THIRD : — Add the mixture of Sugar, Snow and Salt slowly 
to the 2 gallons of Cream, stirring continuously for about five 
minutes. 

FOURTH: — Take the 3 gallons milk, put in a double boiler 
and scald. 

FIFTH : — Add the Egg mixture to the scalded milk and cook 
at a temperature of I 75 degrees Fahrenheit for about 15 or 20 
minutes or until it will coat a spoon. Do not let the temperature 
rise above 1 75 degrees Fahrenheit as a higher temperature is 
liable to cause the milk to curdle. Then set in ice-box to cool. 

SIXTH : — Now slowly add the 2 gallons Cream which has had 
the Sugar, Snow and Salt mixture added, to the cooked and chilled 
Milk and Egg mixture, stirring continuously for about five minutes. 

SEVENTH: — Add Vanilla Flavoring and sufficient Yellow 
Liquid Food Color. 

EIGHTH: — When mix is thoroughly chilled pour through 
strainer and freeze. 

NOTE : —When using Color, the Ice Cream should be labeled "Artificially 
Colored." 



93 



B. HELLER & CO. CHICAGO, U. S. A. 



COFFEE FRAPPE 

4 gallons 20^0 Cream 

1 gallon Whipping Cream 

2 dozen Eggs 

7 pounds Granulated Sugar 

^ to 1 pound Pulverized Sugar 

8 ounces Snow 

% xo \ teaspoonful Table Salt 
1 to 2 ounces Vanilla Flavoring 
4 to 6 ounces True Coffee 

Flavoring Paste 

FIRST : — Mix Sugar, Snow and SaXt thoroughly together in a 
diy can or dish. 

SECOND: — Add the mixture of Sugsir, Snow and Salt to 3 
gallons 20% Cream; agitate Cream thoroughly while adding. 

THIRD : — Take 2 dozen Eggs; separate Whites from Yolks 
and beat Whites to a stiff froth. Then in another dish beat 1 '/i 
dozen Yolks thoroughly. Then add beaten Whites and Egg Yolks 
together, and add to I gallon of the 20^o Cream. Place in double 
boiler or hot-water bath and heat to 160 degrees Fahrenheit 
Hold at this temperature for about 1 5 minutes or until the mixture 
begins to thicken. Stir continually. Do not boil, as it may curdle. 
Then set in ice-box to cool. 

FOURTH: — Add the 1 gallon of Cooked Cream with Eggs 
added, to the remaining 3 gallons 20% Cream containing Snow, 
Sugar and Salt. Then add the True Coffee Flavoring Paste and 
Vanilla Flavoring, and mix thoroughly; then strain. 

FIFTH : — Take the 1 gallon Whipping Cream, add the pound 
Pulverized Sugar and whip to a stiff froth. 

SIXTH: — Freeze mix in regular way. When nearly frozen, add 
the Whipped Cream, and finish freezing without much agitation- 

94 



B. HELLER & CO. CHICAGO. U. S.A. 

CARAMEL FRAPPE 

3 gallons 20% Cream 

1 gallon 8^0 Condensed Milk 
1 gallon Whipping Cream 
1 dozen Eggs 

7 pounds Granulated Sugar 

}^ xo \ pound Pulverized Sugar 

8 ounces Snow 

yi Xo I teaspoonful Table Salt 

1. to 2 ounces Vanheller Flavoring 

4 to 6 ounces Carameline 

FIRST: — Mix together the 3 gallons 20?^ Cream and the 
Condensed Milk. 

SECOND: — Mix Sugar, Snow and Salt thoroughly together 
in a dry can or dish. 

THIRD: — Then agitate the batch while slowly adding the 
mixture of Sugar, Snow and Salt. Continue stirring for about five 
minutes. 

FOURTH: — Separate the Yolks from the Whites of the Eggs. 
Beat the Yolks thoroughly to a stiff froth. 

FIFTH: — Add the beaten Egg Yolks to the mix. 

SIXTH; — Scald the Cream mix, which has had the Snow 
mixture added, in a double boiler at a temperature of about 1 60 
degrees Fahrenheit for 1 5 minutes, stirring constantly. Do not boil 
or it may curdle. 

SEVENTH : — Add the Carameline eifter the mixture is cooked 
stirring it well into the mix. 

EIGHTH : — Then strain and set in ice-box to cool. 

NINTH : — Take I gallon Whipping Cream, add % to 1 pound 
Pulverized Sugar and whip stiff. 

TENTH : — Remove the chilled mix from ice-box, add I to 2 
ounces Vanheller Flavoring and freeze at slow speed. 

* ELEVENTH: — When frozen nearly stiff, work in the I gallon 
of sweetened Whipped Cream and finish freezing. 

NOTE : — When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 

95 



B. HELLER & CO. CHICAGO. U. S. A. 



PINEAPPLE FRAPPE 

3 gallons 20% Cream 

1 gallon 8% Condensed Milk 
1 gallon Whipping Cream 
1 dozen Eggs 

4 quarts grated Pineapple 

7 pounds Granulated Sugar 
1 pound Pulverized Sugar 

8 ounces Snow 

% Xo \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST: — Take I dozen Eggs, separate Whites from Yolks and 
beat Whites thoroughly. Then beat V2-dozen Yolks separately and 
mix with the beaten Whites of the Eggs. 

SECOND:— Add the beaten Egg- Whites and Yolks to I gallon 
of the 20% Cream and place in double-boiler. Heat to 160 
degrees Fahrenheit, holding at that temperature for 10 or 15 min- 
utes, or, until mix begins to thicken. It must not boil or stay on 
stove too long or it will curdle. Then strain and set in ice-box 
until cool. 

THIRD: — Add the I gallon of Cooked Cream, with Eggs 
added, to the remaining 2 gallons of 20 9^ Cream and the I gallon 
Condensed Milk. Mix thoroughly. 

FOURTH : — Mix 5 pounds of the Granulated Sugar, the Snow 
and Salt thoroughly together in a dry can or dish, and add to the 
batch slowly, whily stirring it continually. 

FIFTH : — Take 4 quarts grated fresh or canned Pineapple or 
Pineapple Juice, add the remaining 2 pounds Granulated Sugar 
and stir until Sugar is dissolved. Then add to mix. 

SIXTH: — Take the I gallon Whipping Cream, add I pound 
Pulverized Sugar and whip stiff. 

SEVENTH : — Add Vanilla Flavoring, as required, to the mix 
and freeze in the usual way. 

EIGHTH: — When nearly frozen, add the Whipped Cream to 
the finished batch without much agitation. 



96 



R HELLER & CO. CHICAGO, U. S. A. 



STRAWBERRY FRAPPE 

3 gallons 20% Cream 

I gallon S^o Condensed Milk 
I gallon Whipping Cream 
I dozen Eggs 

4 quarts crushed Strawberries 

7 pounds Granulated Sugar 
I pound Pulverized Sugar 

8 ounces Snow 

}4 to I teaspoonful Table Salt 
I ounce Lemon Extract 
Strawberry-Shade Red Liquid Color 

FIRST: — Take 1 dozen Eggs, separate Whites from Yolks and 
beat Whites thoroughly. Then beat /4 dozen Yolks separately and 
mix with the beaten Whites of the Eggs. 

SECOND:— Add the beaten Egg Whites and Yolks to 1 gallon 
of the 20% Cream and place in double boiler. Heat to 1 60 de- 
grees Fahrenheit, holding at this temperature for 1 or 15 minutes, 
or, until mix begins to thicken. It must not boil or stay on stove 
too long or it will curdle. Then strain and set in ice-box until 
cool. 

THIRD: — Add the 1 gallon of cooked Cream, w^ith Eggs added* 
to the remaining 2 gallons of 20% Cream and the I gallon of Con- 
densed Milk. Mix thoroughly. 

FOURTH: — Mix 5 pounds of the Granulated Sugar, the Snow 
and Salt thoroughly together in a dry can or dish, and add to the 
batch slowly, while stirring it continually. 

FIFTH: — Take 4 quarts of ripe Strawberries, hull and wash. 
Then add 2 pounds Granulated Sugar and thoroughly crush. (If 
fresh Strawberries can not be obtained, canned Strawberries may 
be used.) If one has the time, it is well to let the crushed Straw- 
berries, with Sugar added, stand for a few hours or even over 
night to thoroughly bring out the full fruit flavor. If Strawberries 
are not very ripe it is advisable to boil the Strawberry and Sugar 
mixture. 

SIXTH: — Now add the prepared Strawberry mixture to the 
mix. 

SEVENTH: — Take the 1 gallon Whipping Cream.add 1 pound 
Pulverized Sugar and w^hip stiff. 

EIGHTH: — Add 1 ounce Lemon ELxtract and sufficient Straw^- 
berry-Shade Red Liquid Color. 

NINTH: — Freeze mix in the regular way. 

TENTH: — When nearly frozen, add the Whipped Cream and 
finish freezing vyrithout much agitation. 

* NOTE: — When using Color, the Ice Cream should be labeled "ArtificieJly 
Colored." 

97 



B. HELLER & CO. 



CHICAGO, U.S.A. 





lARFAITS are very popular in certain sec- 
tions of the country. Their richnes appeails 
to the most discriminating trade and nearly 
every ice cream manufacturer has calls for 
them more or less frequendy. 

We give several formulas for making the 
more popular varieties of Parfaits. Others may 
be made by following the same general direc- 
tions except to change the flavoring. 
Parfaits are frozen by simply packing in ice and salt. The use 
of SNOW in Parfaits tends to prevent icy graininess and helps to 
bring about that velvet-like, smooth texture that is gready to be 
desired. 

VANILLA PARFAIT 

3 gallons Whipping Cream 

2 gallons 4% Milk 

3 dozen Eggs 

10 pounds Granulated Sugar 
6 ounces Snow 
yi \o \ teaspoonful Table Salt 
Vanilla Flavoring as required 

FIRST: — Mix Sugar, Snow and Salt thoroughly together in a 
dry can or dish. 

SECOND: — Beat the Egg- Whites and Yolks separately; then 
mix the beaten Whites and Yolks together. 

THIRD: — Add the well-beaten Eggs and the Snow mixture to 
the Milk, place in a double boiler and heat at a temperature of 
1 60 degrees Fahrenheit until the mixture will coat a spoon, stirring 
constantly while heating. Do not boil or it may curdle. 

FOURTH : — Remove from fire and set in ice box until cold. 
Then add Vanilla Flavoring. 

FIFTH : — Take 3 gallons Whipping Cream and whip stiff. 

SIXTH : — Remove mix from ice box and strain. Then stir in 
the whipped Cream; pack in ice and salt for about four hours. It 
is then ready to use. 

98 



B. HELLER & CO. CHICAGO. U.S.A. 

CARAMEL PARFAIT 

'i^y^ gallons "Whipping Cream 
lYz gallons 4^0 Milk 
3 dozen Eggs 

10 pounds Granulated Sugar 
6 ounces Snow 
Carameline as required 
Vanilla Flavoring as required 

FIRST: — iMix Sugar and Snow thoroughly together. 

SECOND: — Beat the Egg- Whites and Yolks separately; then 
mix the beaten Whites and Yolks together. 

THIRD: — Add the well-beaten Eggs and Snow mixture to 
Milk, place in double-boiler and heat at a temperature of 160 
degrees Fahrenheit for about 1 5 minutes, stirring constantly while 
heating. Do not boil. Remove from fire and set in ice-box until 
cold. Then add sufficient Carameline to produce the proper flavor 
and color, also a httle Vanilla Flavoring eis required. 

FOURTH: — Take 2V2 gallons Whipping Cream and whip stiff. 

FIFTH: — Remove mix from ice-box and stiain. Then stir in 
Whipped Cream ; pack in ice and salt for about four hours. 

NOTE : —When using Color and Imitation Flavoring, the Parfait should be 
labeled "Artificially Colored and Flavored," 

CHERRY NUT PARFAIT 

3 gallons Whipping Cream 

2 gallons 4% Milk 

3 dozen Eggs 

2 pounds Glaced Cherries 
2 pounds English Walnuts 
10 pounds Granulated Sugar 
6 ounces Snow 
Vanilla Flavoring as required 
Cherry-Shade Red Liquid Color 

FIRST: — Mix Sugar and Snow thoroughly together. 

SECOND: — Beat Egg- Whites and Yolks separately; then mix 
beaten Whites and Yolks together. . 

THIRD: — Add beaten Eggs and Snow mixture to Milk, place 
in double-boiler, heat at 1 60° F. about 1 5 minutes, stirring constantly 
while heating. Do not boil. Set in ice-box until cold. When cold, 
add Vanilla Flavoring and suflScient Cherry-Shade Red Color. 

FOURTH:— Take 2 lbs. sound English Walnuts and shell; 2 
lbs. Glaced Cherries and the Nut Meats; chop fine in wooden bowl. 

FIFTH: — TaJce 3 gallons Whipping Cream and whip stiff. 

SIXTH: — Strain mix and add the chopped Nut Meats and 
Cherries, mixing thoroughly into the batch ; then stir in the Whip- 
ped Cream. Pack in ice and salt for about four hours. 

NOTE:— When using Color, the Parllait should be labeled "Artificially Colored. 

99 



a HELLER & CO. CHICAGO. U. S. A. 

PINEAPPLE CREAM SOUFFLE 

2 gallons Whipping Cream 
1 gallon 20^6 Cream 

1 gallon Pineapple Juice 

2 dozen Eggs 

8 pounds Granulated Sugar 

FIRST : — Take 2 dozen Eggs and beat to creamy froth. 

SECOND:— Take the 1 gallon lO'^o Cream, add the beaten 
Eggs, place in double-boiler or hot-water bath and heat to 1 60 
degrees Fahrenheit. Hold at this temperature for about 1 5 minutes 
or until mixture begins to thicken. Stir constantly while heating. 
Do not boil mix as it may curdle. Then set in ice-box to cool. 

THIRD: — When cold add 8 pounds Granulated Sugar, 1 gal- 
lon Pineapple Juice and stir thoroughly. 

FOURTH: — Whip 2 gallons Whipping Cream to a stiff froth. 

FIFTH: — Place the mixture of 1 gallon 20?^ Creeim, 2 dozen 
Eggs and I gallon Pineapple Juice in freezer. Then mix in by 
stirring lightly but thoroughly the 2 gallons Whipped Cream. 
Freeze without agitation by packing in ice and salt, which usually 
requires about 4 hours. 

STRAWBERRY CREAM SOUFFl£ 

2 gallons Whipping Cream 
1 gallon 20% Cream 

1 gallon Strawberry Juice 

2 dozen Eggs 

8 pounds Granulated Sugar 
Strawberry-Shade Red Liquid Color 

Flf^T: — Take 2 dozen Eggs and beat to a creamy froth. 

SECOND:— Add the beaten Eggs to I gallon 20% Cream. 
Place in double-boiler or hot-water bath and heat to 1 60 degrees 
Fahrenheit. Hold at this temperature for about 1 5 minutes or until 
the mixture begins to thicken. Stir continually. Do not boil as it 
may curdle. Then set in ice-box until it becomes cold. 

THIRD: — Take 8 boxes fresh Strawberries, hull and wash* 
Pour over them 8 pounds Granulated Sugar; then crush. Place 
on stove and boil for 1 5 minutes. Then strain through strainer to 
remove seeds and pulp. Set in ice-box until cold. 

FOURTH: — When cold, add Strawberry Syrup to mixture of 
cooked Cream and Eggs. Then add Strawberry-Shade Color. 

FIFTH : — Whip the 2 gallons Whipping Cream to a stiff froth. 

SIXTH : — Place Whipped Cream in freezer and add balance 
of mix. Stir in lightly but thoroughly. 

SEVENTH : — Freeze without agitation. 
j NOTE:— When using Color, the Souffle should be labeled "Artificially Colored." 

100 



B. HELLER & CO. 



CHICAGO. U.S. A 




[OUSSES are made from Whipped 
Cream, partly frozen, to which fresh or 
preserved fruits, fruit juices, nuts, fla- 
voring extracts, sugar, etc., are added. As a 
general rule they are served in paper cases 
and make an appetizing frozen delicacy that is very populeir. 



STRAWBERRY MOUSSE 

2 gallons 20% Cream 

2 gallons Whipping Cream 

1 gallon Strawberry Juice 
10 pounds Granulated Sugar 

8 to 10 ounces Snow 

yi to 1 teaspoonful Table Salt 
Vanilla Flavoring as required 
Strawberry-Shade Red Color 

FIRST: — Take sufficient sound, ripe Strawberries to make 1 
gallon of juice. Crush the fruit, heating if neceessary to start the 
juice. Then strain through a strainer. Set in ice box to cool. 

SECOND: — Take 10 pounds Granulated Sugar, add 8 to 10 
ounces Snow, V2 to 1 teaspoonful Table Salt and mix thoroughly 
in a dry can or dish. 

THIRD: — Add the mixture of Sugar and Snow slowly to the 
2 gallons of 209^ Cream, stirring continuously for about five minutes. 

FOURTH : — Whip the 2 gallons of Whipping Cream until it 
develops a stiff froth. 

FIFTH: — Now add the 20% Cream, which has had the Sugar 
and Snow added, to the Strawberry Juice stirring lightly but thor- 
oughly so that the Fruit Juice is uniformly distributed throughout 
the mix. 

SIXTH: — Then add a little Vanilla Flavoring and some Straw- 
berry-Shade Red Color. 

SEVENTH : —Add the mix to the Whipped Cream, stirring it 
in lightly but thoroughly. 

EIGHTH : — Then freeze without agitation. 

NOTE : —When using Color, the Ice Cream should be labeled "Artificially 
Colored." 



101 



B. HELLER & CO. CHICAGO. U. S. A 



PEACH MOUSSE 

2 gallons 20% Cream 
2 gallons Whipping Cream 
1 gallon Peach Pulp 
10 pounds Granulated Sugar 
8 to 10 ounces Snow 
%Xo\ teaspoonful Table Salt 
1 ounce Lemon Extract 
Yellow Liquid Food Color 

FIRST: — Take sufHcient sound, ripe Peaches to make 1 gallon 
of pulp. (Green Peaches do not give the desired flavor.) Peel 
and put through grinder, using fine plate. 

SECOND: — Take 10 pounds Greinulated Sugar, add 8 to 10 
ounces Snow, Vz to I teaspoonful Table Salt and mix thoroughly. 

THIRD: — Add the mixture of Sugar and Snow slowly to the 
2 gallons of 20% Cream, stirring continuously for about five minutes. 

FOURTH: — Whip the 2 gallons of Whipping Creeun until stiff. 

FIFTH: — Now add the Peach Pulp to the 20% Cream, which 
has had the Sugar and Snow added, stirring thoroughly so that the 
fruit is uniformly distributed throughout the mix. 

SIXTH: — Then add I ounce Lemon Elxtract and sufficient 
Yellow Liquid Food Color. 

SEVENTH : — Add the mix to the Whipped Cream, stirring it 
in lightly but thoroughly. 

EIGHTH: — Then freeze without agitation. 
NOTE:— When using Color, the Mousse should be labeled "Artificially Colored." 

COFFEE MOUSSE 

2 gallons 20% Cream 
2 gallons Whipping Cream 
10 pounds Granulated Sugar 
8 to 10 ounces Snow 
)4 to 1 teaspoonful Table Salt 
4 ounces True Coffee Flavoring Paste 

FIRST: —Take 1 pounds Granulated Sugar, add 8 to 1 ounces 
Snow, Vz to I teaspoonful Table Salt and mix thoroughly. 

SECOND : — Add the mixture of Sugar and Snow slowly to the 
2 gallons 20% Cream, stirring continuously for about five minutes. 

THIRD : — Whip 2 gallons Whipping Cream until stiff. 

FOURTH : — Then add the 4 ounces True Coffee Flavoring to 
the mix. Stir thoroughly. 

FIFTH: — Place Whipped Cream in freezer and slowly add 
balance of mix, stirring it in lightly but thoroughly. 

SIXTH: — Then freeze without agitation. 



102 



B. HELLER & CO. CHICAGO, U.S.A. 



PINEAPPLE MOUSSE 

2 gallons 20% Cream 

2 gallons "Whipping Cream 

1 gallon Pineapple Juice 
10 pounds Granulated Sugar 

8 to 10 ounces Snow 

X to 1 teaspoonful Table Salt 

FIRST: — Take sufficient sound ripe Pineapples to make 1 
gallon of juice. Peel and put through grinder, using fine plate. 
Add 5 pounds of the Sugar and cook the Pineapples to a clear 
syrup. Then put through strainer. Set in ice-box to chill. 

SECOND: — Take remaining 5 pounds Granulated Sugar, add 
8 to 1 ounces Snow, '/^ to I teaspoonful Table SeJt and mix thor- 
oughly in a dry can or dish. 

THIRD : — Add the mixture of Sugar and Snow slowly to the 
2 gallons 20% Cream, stirring continuously for about five minutes. 

FOURTHI: — Whip the 2 gallons Whipping Cream until it 
develops a stiff froth. 

FIFTH: — Now add the Pineapple Juice to the 20% Cream, 
stirring thoroughly so that the fruit is uniformly distributed through- 
out the mix. 

SIXTH : — Place Whipped Cream in freezer and add balance 
of mix to it, stirring lighdy but thoroughly. 

SEVENTH: — Then freeze without agitation. 

maple; MOUSSE 

2 gallons 20% Cream 
2 gallons W^hipping Cream 
10 pounds Granulated Sugar 
8 to 10 ounces Snow 
>i to 1 teaspoonful Table Salt 
Imitation Maple Flavoring as required 
Carameline as required 

FIRST: — Take 10 pounds Granulated Sugar, add 8 to 10 
ounces Snow, V2 to 1 teaspoonful Table Salt and mix thoroughly 
in a dry can or dish. 

SECOND : — Add the mixture of Sugar emd Snow slowly to the 
2 gallons 20% Cream, stirring continuously for about five minutes. 

THIRD: — Whip the 2 gallons Whipping Cream until it 
develops a stiff froth. 

FOURTH: — Then add the Imitation Maple Flavoring and 
Carameline to the mix. 

FIFTH : — Place Whipped Cream in freezer and slowly add 
balance of mix, stirring it in lighdy but thoroughly. 

SIXTH : — Then freeze without agitation. 

NOTE : — When using Color and Imitation Flavoring, the Ice Cream should 
be labeled "Artificially Colored and Flavored." 

103 



B. HELLER & CO. CHICAGO, U. S. A. 



FRUITED PLOMBIERE 

3>^ gallons 20% Cream 

I gallon 6% Condensed Milk 
Yz gallon 4% Milk 

I pound Burnt Almonds 

1 pound Maraschino Cherries 
]^ pound Citron 

7 pounds Granulated Sugar 

3 ounces Gelatine 

I ounce Meloine 
y^ to 1 teaspoonful Table Salt 

1 ounce Imitation Maraschino Flavor 
H ounce Bitter Almond Elxtract 
Vanilla Flavoring as required 
Yellow Liquid Food Color 

FIRST: — Mix the Cream and Condensed Milk together. 

SECOND:— Mix the Gelatine in the % gallon Milk. Melt in a 
double boiler or hot water bath. (You are liable to scorch the 
Gelatine if placed on flame direct.) 

THIRD: — Add the melted Gelatine to the Cream and Con- 
densed Milk. Agitate the mix thoroughly while pouring Gelatine 
in slowly. 

FOURTH: — Mix the Sugar, Meioine and Salt thoroughly to- 
gether in a dry can or dish. Pour this mixture of Sugar, Meloine 
and Salt slowly into the batch while stirring continuously. 

IMPORTANT:— For Special Information on a new, easy and very successful method for dlssorving 
Vegetable Gum and Meloine in the Ice-Cream Mix. see oage 106. 

FIFTH: — Add I ounce Imitation Maraschino Flavoring, ^- 
ounce Bitter Almond Extract, Vanilla Flavoring as required, and 
sufficient Yellow Liquid Food Color to produce the desired shade 
of yellow. 

SIXTH: — Allow mix to stand until it becomes thick. 

SEVEINTH: — Take 1 pound Burnt Almonds and grind fine. 

EIGHTH: — Then take I pound Maraschino Cherries and X 
pound Citron, put in wooden chopping bowl and chop fine. 

NINTH: — When mix has become thick, pour it through strainer 
into freezer emd just before it has finished freezing, add the chopped 
Cherries and Citron, and the ground Almonds. Then finish freez- 
ing. 

Fruited Plombiere should be frozen extra hard and stiff. It is 
usually put up in melon or brick moulds, 

NOTE:— When using Color and Imitation Flavor, the Fruited Plombiere 
should be labeled "Artificially Colored.** 



104 



B. HELLER & CO. CHICAGO. U. S. A. 

PEACH MOUSSE GLACE 

3j4 gallons Water 

1 gallon Whipping Cream 

2 gallons Peach Pulp 

12 pounds Granulated Sugar 

I pound Powdered Sugar 
10 ounces Snow 
}i to I teaspoonful Table Salt 

I ounce Lemon Flavor 
Yellow Liquid Food Color 

FIRST: — Mix Sugar, Snow and Salt thoroughly together in a 
dry can or dish. 

SECOND: — Over this mixture pour 3/^ gallons Water. Pour 
slowly at first until a heavy paste has been formed; then gradually 
add the balance of the Water, stirring thoroughly. After all has 
dissolved and thickened, w^hich will take about one hour, pour 
through strainer into eui earthenware jar. 

THIRD: — Take sufficient sound, ripe Peaches to make 2 gal- 
lons of pulp. Peel and remove stones, then put through grinder 
using a fine plate. Canned peaches may be used if desired. 

FOURTH: — Add the Peach Pulp to the Snow and Sugar solu- 
tion, stirring thoroughly. Then add I ounce Lemon Flavor and 
Yellow Liquid Food Color. 

FIFTH: — Take 1 gallon Whipping Cream, add 1 pound Pow- 
dered Sugar and whip to a stiff froth; then set in ice-box to chill. 

SIXTH: — Freeze mix. 

SEVENTH: — When nearly frozen, add the Whipped Cream 
and run freezer a short w^hile longer so that the Whipped Creani 
is thoroughly distributed throughout the mix. 

NOTE:— When using Color the Glace should be labeled "Artificially Colored.** 



NOTE: — The Ice Cream Manufacturer who is first to 
introduce Delicious Vanheller Ice Cream as a specialty in 
his locality should reap a rich harvest. The license to use 
the name Vanheller is on the label of every package and 
the Ice Cream Manufiacturer awake to his opportunities 
can make this privilege valuable by developing an increased 
trade on Delicious Vanheller Ice Cream. 



105 



B. HELLER & CO. CHICAGO. U. S. A 



THE USE OF VEGETABLE GUM IN ICE CREAM 

BY 

DR. GEORGE LLOYD 

Chief Chemist with B. Heller & Co., Chicago, 111. 
(Copyrighted by George Lloyd; Reprint Forbidden) 



IT is an old-time maxim which says that "necessity is the 
mother of invention." This has been very clearly proven 
in the use of Pure Food Vegetable Gum to take the place 

! of Gelatine in the manufacture of ice cream. For many 

reasons it has proven to be "a necessity" which has brought 
about the best of results, for the reason thcit the advisability of the 
uf»e of Gelatine in ice cream, has at all times been a matter of con- 
troversy, particularly as it has often been charged that inferior 
grades are used instead of Pure Food Gelatine. This insinugjtion. 
however, can not be applied in the case of Vegetable Gum, which, 
as its name implies, is of purely vegetable origfin. It is very similar 
in its nature to the Gum that oozes out of, and hardens on the 
trunks of peach and cherry trees. 

Vegetable Gum not only serves the same purpose as Gelatine, 
but it possesses some decided advantage over Gelatine, especially 
in being odorless. However, the one objection w^hich has been 
found by meuiufacturers of ice cream to the use of Vegetable Gum 
has always been the difficulty of getting it into so-called solution, 
or, more properly speaking, to get it thoroughly distributed through 
the ice cream mix. Vegetable Gum showing certain difficulties in 
dissolving. Various methods have been recommended to over- 
come this, such as distributing the Gum through a quantity of sugar 
before adding to the ice cream mix, or a portion of it, but unfor- 
tunately, this operation has not proven entirely successful, as parti- 
cles of undissolved gum will be found on the strainer, which means 
that the efficiency of the gum as a stabilizer has heretofore been 
very materially decreased, owing to the loss of undissolved gum. 

To overcome this difficulty and to enable the ice cream manu- 
facturer to use Vegetable Gum with the minimum amount of trou- 
ble and labor in dissolving it and at the same time to obtain from 
the Gum its highest efficiency as a stabilizer, the writer undertook 
a series of extended experiments, first in the laboratory, and later 
on a manufacturing scale in some of our largest ice cream produc- 
ing establishments. 

106 



B. HELLER & CO. CHICAGO. U. S. A. 



The results have proven that the difficulty can be very easily 
overcome, and the full efficiency of Vegetable Gum obtained, with- 
out in any v*ray adding to the cost of production of the finished 
product. This knowledge appears from its use by many large ice 
cream factories to be of sufficient importance to warrant its presen- 
tation to the ice cream industry at large. The following detailed 
description gives the method as now being successfully used in the 
largest ice cream manufacturing establishments. 

The vmter's experiments have proven that corn syrup, or as it 
is commonly knov^m, glucose, is a perfect distributing agent for 
Vegetable Gum, but owing to its very heavy body it w^as found 
impractical to incorporate the Gum thoroughly through the glucose. 
As the addition of water to it was found to completely defeat the 
object desired, namely, to thoroughly distribute the Gum through 
a media which would not give up any water to it, experiments 
were then conducted to find a means of thinning down the glucose 
to a consistency where the Gum could easily be distributed through 
it, and at the same time to make this dilution without the presence 
of any water in the free state. By this, the writer means a condition 
where the water is not absorbed by the Gum. 

This was accomplished by first of all preparing a completely 
saturated solution of regular cane sugar in water (in other words, 
tho heaviest possible sugar syrup, made by the cold process); 
this s3Trup was then thoroughly mixed with glucose, pound for 
pound, the resulting mixture proving to be the ideal solvent for 
Vegetable Gum. Here are the formula and details for actual 
factory use : 

We will start in by making up a stock of our Gum solvent 
mixture. Take a vessel, preferably a stone jar which will hold 25 
to 30 gallons of fluid. Into this, measure carefully 

4 gallons and I pint of Water 
67 pounds of Granulated Sugeir 

Immediately after adding the sugar to the water start to stir and 
keep stirring the mixture until every particle of the sugeu: is 
dissolved. All of the amount of sugar specified will dissolve in this 
quantity of water if the stirring is carefully attended to; edthough 
it may take some time, a perfect solution can be made. If you 
do not stir long enough or thoroughly enough to dissolve all of 
the sugar, you will defeat the object aimed at. In other words, 
you will not have a saturated solution. 

107 



B. HELLER & CO. CHICAGO. U.S.A. 

When you have all of the sugar thoroughly dissolved as above 
described, weigh out 

100 pounds of Glucose 
and add this to the sugar syrup, and again thoroughly stir until 
every particle of the glucose is incorporated with the syrup. This 
process is very simple and its success depends entiiely upon first 
a thorough solution of the sugar in the water and then a thorough 
incorporation of the glucose with the sugar syrup. 

Keep this stock of Gum solvent syrup covered to prevent dirt, 
flies, etc., from getting into it, and you need not have any fear but 
what it will keep for any length of time. 

When you are ready to make an addition of the required amount 
of Gum to an ice cream mix, first of all start the agitator in your 
mixing tank so as to get the ice cream mix in a thorough state of 
agitation and ready for the Gum mix when it is added. Now cal- 
culate the amount of Gum you want to add to your cream mix. 
Supposing you wish to add two ounces of Gum to a five gallon 
mix, weigh out your two ounces of Gum, and into a suitable recep- 
tacle weigh out twelve times the weight of the Gum of your Gum 
solvent syrup. If you are using two ounces of Gum it would mean 
twelve times tw^o or twenty-four ounces which is a pound and a 
half. Now sift the two ounces of Gum onto the surface on top of 
the Gum solvent syrup w^ithout losing any time; then take a large 
spoon or w^ooden paddle and by stirring evenly and constantly, 
but not very rapidly, work the powdered Gum into the Gum sol- 
vent syrup. This will probably take three to five minutes. As you 
are stirring up the mixture, lift the paddle or stirrer occasionally 
and look at the condition of the mixture. You will very readily 
see when the Gum is thoroughly and evenly distributed through 
the Gum solvent s^io^up. When you are satisfied that the Gum is 
thoroughly incorporated into the Gum solvent syrup, pour it into 
the ice cream mix w^hich is now^ in a thorough state of agitation. 
You will find that the Gum will then, in a very few moments, 
completely distribute through the ice cream mix. When you 
come to strain it, after it has been agitated for some ten or fifteen 
minutes, you will not find the slightest trace of any undissolved or 
unabsorbed particles of Gum. This will demonstrate to you that 
you have now obtained the thorough efficiency of the Gum as a 
stabilizer and at the minimum of trouble and expense. 

Always mix the Gum into the Gum solvent syrup IMMEDI- 
ATELY before you are ready to add it to the mix. If you allow 

108 



B. HELLER & CO. CHICAGO, U. S. A 



it to stand it will become too thick and rubbery to mix in. In 
figuring the amount of sugar used in your ice cream mix, it would 
certainly be advisable to reduce the amount of sugar used by the 
amount contained in the Gum solvent syrup. Figuring on the 
quantity for a five-gallon mix, as cited above, using one and a half 
pounds of the Gum solvent syrup, you may figure that the cane or 
beet sugar content would be equal to about nine ounces and the 
sweetening quality of the glucose in this amount would be equal 
to a little over four ounces so it would be quite safe to deduct 
from your amount of sugar three-fourths of a pound. This would 
give you a finished producSl with the same amount of sw^eetness as 
your regular formula, after you have deducted the three-fourths 
pound from the amount used in each five gallon mix. 

Regarding the sugar content of ice cream may the writer be 
allowed to observe that his personal opinion is that all commercial 
ice cream is sweeter than is necessary. As a matter of fact too 
much sugar is used. With this idea in view it might be well for ice 
cream manufacturers to consider the advisability of reducing the 
amount of sugar and substituting for it a proportion of corn syrup 
or glucose which is a well recognized pure food product. For comt 
mercial purposes it may be considered that in sweetening effec- 
two pounds of glucose will be equivalent to one pound of cane or 
beet sugar, and if the writer's opinion that commercial ice cream 
is generally too sweet is correct, it may be possible that by using 
half cane or beet sugar and half glucose that a saving in cost may 
be brought about, and at the same time a very satisfactory ice cream 
presented to the public, both as to sweetness and food value. 

In using the above instructions for distributing the Vegetable 
Gum through the ice cream mix, the quantity of Gum to be used 
by each individual ice cream manufacturer is, of course, a matter 
entirely for him to decide. The only point to be kept carefully in 
mind is that for every ounce of Gum to be dissolved by the Gum 
solvent syrup, there should be used of the Gum solvent syrup, 
twelve times the weight of the Gum to be dissolved. In other words, 
every one pound of Gum to be used should be thoroughly incor- 
porated by the instructions given above with tw^elve pounds of the 
Gum solvent syrup. Remember it is absolutely necessary to mix 
the Gum into the Gum solvent syrup IMMEDIATELY before add- 
ing it to the ice cream mix. 



109 



B. HELLER & CO. CHICAGO, U. S. A. 

BACTERIOLOGY OF ICE CREAM 

Bacteria are micro-organism, the lowest form of life, each or- 
gemism consisting of a single cell and are widely distributed through 
nature. In fact, there are very few places where they are not found. 
These beings cire so infinitesimally small and light that they float 
readily in the atmosphere, particularly when accompeuiied with 
particles of dust. Millions can be grouped together and yet not be 
visible to the naked eye. 

Nearly all forms of bacteria are sensitive to conditions of tem- 
perature. The range in which they thrive best and grow most 
rapidly is narro^v, rauiging between 75 and 1 00 degrees Fahrenheit. 
A higher temperature not only stops their growth, but if sufficiendy 
high kills them outright. A temperature of 1 40 degrees Fahrenheit 
will kill a Wge number and very few are able to live above a 
temperature of 1 75 degrees Fadirenheit while none can withstand 
the temperature of boiling water (2 1 2 degrees Fahrenheit) for more 
than a very few minutes. 

The tw« species of bacteria of most interest to the ice cream 
manufacturer are the lactic acid bacteria and putrefactive bacteria. 
The lactic acid bacteriei, which live and grow in milk, feeds upon 
the sugar in the milk, causing the milk sugar to change to lactic 
acid. The putrefactive bacteria causes the milk or cream to 
become putrid and slimy. When milk or cream is kept at a low 
temperature, in order to prevent souring, after a certain time it 
becomes bitter or foul smelling. This condition is caused by some 
one of the characteristic putrefactive fermentations. 

The lactic acid bacteria may be destroyed by heating the milk 
or cream to the pasteurization point or 1 60 degrees Fahrenheit; the 
putrefactive bacteria can only be destroyed by heating the milk 
or cream to the boiling point of water, or 212 degrees Fahren- 
heit, £uid mainteuning that temperature for a few minutes. 

Aside from the lactic acid bacteria and the putrefactive bacteria, 
there is what is known as butyric ferments which attack the fat and 
result in the formation of butyric acid. This produces the peculiar 
condition in milk or cream known as rancidity. Butjnric acid bac- 
teria is also destroyed by boiling for a few minutes. 



110 



SUGAR SUBSTITUTES 

IN THE 

ICE CREAM MIX 



A 



Investigation Shows That the Percentage of Sucrose Can 
Be Materially Reduced By the Use of Other Sweeteners 



By S. H. Avery, O. E. Williams and W. 1 . Johnson, Jr. 
Of the Dairy Division, U. S. Department of Agriculture 

From a bulletin issued by the Department 
(.Reprint from The Ice Cream Trade Journal ) 

SERIOUS problem is confronting the ice cream manu- 
facturers, namely, reducing the quantity of cane sugar 
used in accordance with the request of the Food Admin- 
istration. 



To meet this situation, experiments have been carried on to 
determine what substitutes would satisfactorily take the place of 
50 per cent of the cane sugar now used in ice cream. 

The cream mixtures used in these experiments were prepared 
in accordance with the formulas used by three of the largest 
factories in Washington, D. C. 

The preliminary experiments showed clearly that by using 
1 1 per cent sugar, (5^/2 pounds of sugar to 44 V2 pounds of mix, a 
6 gallon mix) a very palatable and desirable product could be pro- 
duced. It was noticed, however, that a flat and insipid tasting ice 
cream having an undesirable texture and body was likely to result 
from the use of much less than I 1 per cent of sugar. All experi- 
ments were carried on with 1 1 per cent of sugar, that proportion 
being the minimum quantity for satisfactory vanilla ice cream con- 
taining the usual ingredients. Invert sugar syrup was compared 
with cane sugar and the following substitutes for cane sugar were 
studied: corn syrup, corn sugar, and grain syrup. The sweetening 
power of these substances was found to be substantially as follows 



SUGAR SUBSTITUTES IN THE ICE CREAM MIX 



in ice cream: 1 pound of cane sugar equals 1 pound of invert 
sugar syrup ; 1 pound of cane sugar equals 2 pounds of corn syrup ; 
1 pound of cane sugar equals 1 pound, 2 ounces of corn sugar; 
I pound of cane sugar equals 1 pound, 2 ounces of grain syrup. 
Cane sugar is used to indicate either cane or beet sugar. 

In vanilla ice cream these substitutes can be used for a part of 
cane sugar but cannot entirely take the place of that sugar because 
of undesirable flavors that are imparted. Invert sugar syrup, how- 
ever, can entirely replace cane sugar, but is not a substitute for it. 

Invert Sugar Syrup. Invert sugar syrup used in our experi- 
ments is sold commercially in the form of a non-crystallizable syrup 
containing about 20 per cent of water. It is made from cane sugar 
and pound for pound is equal to cane sugar in sweetening power. 
If, as the manufacturers claim, 1 00 pounds of granulated cane sugar 
will produce 1 20 pounds of invert sugar syrup, then the use of 
invert sugar syrup will result in the saving of a considerable 
amount of cane sugar. The invert sugar syrup we used, dissolves 
readily in the cream mix and imparts a pleasant flavor to the frozen 
product. This sugar is not considered a substitute for cane sugar. 
Other sugars and syrups such as corn sugar, corn syrup, and grain 
syrup can be used as sugar substitutes with either cane sugar or 
invert sugar syrup. 

Corn Syrup and Corn Sugar. Corn syrup is made from corn 
and contains from 1 5 to 20 per cent of water. It can be used satis- 
factorily to replace as much as 50 per cent of the cane sugar. 
Thus, 50 pounds of cane or invert sugar syrup and 1 00 pounds 
of corn syrup is equal to 100 pounds of cane or invert syrup. 
This syrup dissolves with difficulty in a cold cream mix and can be 
best added to the cream or mix at the time of pasteurization. 

Corn sugar is a coarse powdered sugar made from corn, which 
dissolves easily and is about 80 per cent as sweet as cane sugar. 
Some grades of this sugar when used in high percentages are 
objectionable because of the high yellow color and bitter flavor 



SUGAR SUBSTITUTES IN THE ICE CREAM MIX 

imparted to the cream. Satisfactory results were obtained from the 
following combination, 50 pounds of cane or invert sugar syrup, 
50 pounds of corn syrup and 31% pounds of corn sugar. This 
combination is equal to 100 pounds of cane sugar or invert sugar 
syrup and replaces 50 per cent of it. 

Grain Syrup. Experiments w^ith grain syrup, a product made 
from various grades showed that its sweetening power w^as about 
80 per cent of that of cane sugar. It is a rather dark colored syrup 
with a distinct grain flavor. It dissolves quite readily and possibly 
can be used to replace as much as 20 per cent of the cane sugar. 
The use of 20 per cent of grain syrup imparts a strong grain flavor 
to the frozen product and gives it a slight acid taste. Even 1 per 
cent of grain syrup is noticeable. Some people who have tasted 
Ice cream made w^ith this syrup preferred it to that made with cane 
sugar: others did not like it. 

To replace 20 per cent of the cane sugar the following combi- 
nation can be used, 80 pounds cane sugar or invert sugar syrup 
and 22 V2 pounds of grain syrup. This combination is equal to 
100 pounds of cane or invert sugar syrup. 

Other Syrups. It is probable that there are on the market 
specially prepared syrups which can be used in ice cream in 
sufficient quantities to result in considerable saving in cane sugar. 
Some are very sweet but have marked flavors which are distinctly 
noticeable in ice cream. The manufacturer should determine for 
himself whether any of these syrups can be used in his products. 

The use of substitutes for sugar involves an increase in the 
volume of the mix, therefore in order to insure the correct per- 
centages of fat and milk solids not fat in the frozen product, this 
fact should be taken into account. The vanilla flavor is very 
noticeably masked in using sugar substitutes and therefore, to give 
the same amount of flavor in these creams with sugar substitutes, 
the vanilla extract must be increased. 



SUGAR SUBSTITUTES IN THE ICE CREAM MIX 

Before using these sugar combinations on a large scale, ice 
cream manufacturers are advised to try them with their mix on a 
small scale to assure themselves that the product will be satisfactory 
to their trade. 

In regard to the use of sugar substitutes under the Federal 
Laws, we quote a statement from a communication from the Bureau 
of Chemistry. 

"The Bureau has recently had inquiries from various ice cream 
manufacturers as to its attitude towards the substitution of -various 
substitutes for sugar in the manufacture of ice cream, and the mat- 
ter has been brought up especially by A. B. Gardiner, Jr., president 
of the National Association of Ice Cream Manufacturers. We have 
advised all these correspondents that the Bureau sees no objection 
*p the substitution of corn syrup or corn sugar for sucrose in ice 
cream provided such substitution is set forth in a plain and satis- 
factory manner in order that the consumer may understand clearly 
that either corn syrup or corn sugar has been used. This position 
is, of course, equally applicable to other harmless sugar substitutes, 
such as grain syrup. We have advised inquirers, however, that we 
cannot pretend to speak for or to predict the attitude of state 
officials in the enforcement of their own state laws." 



B. HELLER & CO. CHICAGO. U. S. A. 

SOURCES OF BACTERIA IN ICE CREAM 
Practically all of the bacteria found in ice cream are those in- 
troduced with the crezun and milk. If the milk and cream are 
selected with czure and properly pasteurized the number of bacteria 
will be kept down to a minimum. 

Aside from securing pure milk and cream it is of the utmost 
importance to the ice cream maker that cJl utensils be thoroughly 
sterilized. As every ice cream maker knows, when utensils are 
merely rinsed in water, a greasy film, a disagreeable flavor, and 
countless numbers of bacteria remain on the utensils to taint the 
flavor and impair the healthfulness of the ice cream. 

All utensils should be cleansed with water and a reliable 
cleansing agent and cifterwards sterilized with live steam. For this 

purpose we recommend White Swan Washing Powder, description 
and price of which will be sent upon application to the publishers 
of this book. Its libered use will enable you to nuiintain that degree 
of cleanliness in your utensils used in handling cream and ice 
cream conforming to modern ideas of sanitation. 

With these precautions in regard to the milk, cream and uten- 
sils your ice cream should be clean and healthful and contain only 
a minimum number of undesirable bacteria. 



Ill 



B. HELLER & CO. CHICAGO. U. S. A. 

FLAVORING 

Ice Cream is regarded primarily as a luxury rather than as a 
food. U. S. Standard Ice Cream, however, has considerable food 
value but it achieves its great popularity because of its cooling and 
refreshing effects. 

It naturally follows, therefore, that the commercicJ value of ice 
cream depends to a great extent, if not entirely, upon the care used 
in the selection of the cream and flavoring material, and upon pro- 
per freezing of the cream mix. 

The butter fat content of the creeun has a decided influence on 
the flavor. A cream rich in butter fat has a better flavor than a 
cream in which the butter fat is of a negligible quantity, other things 
being equal. In order to make a high grade ice cream, the cream 
and milk must be of good quality. It is not enough that the creani 
be sweet; it should also be free from abnormal or foreign odors or 
flavors. 

Great care should be taken in purchasing the raw material. It 
must be as free as possible from all contaminations, including those 
ordinarily picked up at the barn and dairy. Any abnormal odor 
or flavor in the cream or milk will be imparted to the ice cream. 
Aside from this, off-flavors in cream are frequently associated w^ith 
high bacterial content. This would indicate that the creeun is old 
or has been improperly cared for. 

THE TEXTURE OF ICE CREAM 

A smooth, velvety texture is an ideal to be sought in the mak- 
ing of ice cream. Butter fat is an excellent agent in the production 
of a smooth cream. How^ever, it should be borne in mind that an 
excessive amount of butter fat is not to be desired, for there is such 
a thing as too much richness in ice creara. A very smooth, creamy, 
rich ice cream, of an extra degree of firmness can be produced 
with MELOINE. 

The manner of freezing is very important, for if the mix is 
frozen too rapidly the ice cream w^ill be coarse and contain crys- 
tals of ice. A well frozen ice cream will be smooth and firm. 
When MELOINE is used in the mix, the ice cream will also be 
creamy and free from coarse water crystals, providing the freezing 
is properly done. 

112 



B. HELLER & CO. CHICAGO, U. S. A. 

In properly made ice cream, the water freezes into minute 
particles, thoroughly mixed with the air that is beaten into the mix 
during the freezing process. Ice cream in which MELOINE is used, 
is more velvety in texture, possesses an added degree of firmness, 
appears richer to the taste and more pleasing to the palate. It 
"holds up" longer and that unpleasant change when water crystals 
begin to form, is deferred for a reasonable period of time. 

MILK 

The butter fat content of Milk ranges from 314 to 5% per cent 
According to Babcock (a recognized authority), the average com- 
position of Milk is as follows: 

Butter Fat 3.69 

Casein 3.02 

Milk Sugar 4.88 

Albumen 53 

Ash 71 

Water 87.1 7 

Thus it can be seen that milk from one dealer may contain 
20% to 50 9^ more nutritive value than milk from another dealer 
in the same town. This is because the milk of individual animals 
varies from day to day and the percentage of butter fat usually 
varies according to the breed of animal from which the milk comes. 
The Jersey cow^ gives milk containing the greatest percentage of 
butter fat averaging 5.50 per cent; milk from the Holstein breed is 
low in butter fat averaging but 3.25 per cent; the Ayrshire cow's 
milk averages 3.70 per cent butter fat and the Shorthorn cow's 
milk 4.25 per cent. 

All formulas given in this book are based on 4% milk in figur- 
ing percentage of butter fat in the finished ice cream. This is a 
fair average and as a general rule all milk is sold at the same price 
irrespective of the butter fat content. 

Sweet milk which contains about 4 per cent, or over of butter 
fat is best for use in ice cream. The same care should be taken in 
securing the milk as the cream. The problem of securing clean 
milk is one relating almost wholly to dairy sanitation. In other 
words it is the problem of reducing contamination from all outside 
sources to the least possible factor. The ice cream manufacturer 

113 



B. HELLER & CO. CHICAGO. U. S. A. 

■would find it distinctly to his advantage to familiarize himself with 
the source of supply of the cream and milk which he uses in the 
making of ice cream. 

CONDENSED AND EVAPORATED MILK 

Condensed Milk is largely used in the manufacture of ice cream 
with very satisfactory results. It lends to the ice cream a better 
body and a smoother texture without producing that excessive rich- 
ness in butter fat which cream requires to secure the same body 
effect. 

In the Federal Food & Drug Act of June 30, 1906, Condensed 
and Evaporated Milk are Classified as follows. 

Condensed Milk, Evaporated Milk, is milk from which a 
considerable portion of water has been evaporated and contains 
not less than twenty-five and five-tenths (25.5) per cent, milk solids 
and not less than seven and eight-tenths (7.8) per cent, milk fat. 

Sweetened Condensed Milk is milk from which a consider- 
able portion of water has been evaporated and to which sugar 
(sucrose) has been added, and contains not less than twenty-five 
and five-tenths (25.5) per cent, of milk solids and not less than 
seven and eight-tenths (7.8) per cent, milk fat. 

Condensed Skim Milk is skim milk from which a considerable 
portion of water has been evaporated. 

Evaporated Milk is unsweetened Condensed Milk put up in 
hermetically sealed cans holding from about 6 to 20 ounces; it is 
also put up in quart and gallon cans. Evaporated Milk is sterilized 
by steam under great pressure. It contains no sugar. 

Plain Condensed Milk, (the kind that is ordinarily sold on the 
open market) is made in a similar manner to Evaporated Milk but 
is not sterilized. It is usually put up in ordinary milk cans in the 
same manner as fresh milk. It will keep in good condition for 
from 1 to 20 days if kept at a low temperature. It is especially 
satisfactory for making ice cream, and this variety of Condensed 
Milk is probably used more extensively for ice cream than any 
other. 

Sweetened Condensed Milk is that to which sufficient sugar 
has been added to prevent fermentation. It is usually very thick, 
containing about 40% cane sugar and 30 to 35^o milk solids. 

114 



B. HELLER & CO. CHICAGO, U. S. A. 

* 

In the manufacture of Condensed Milk the water, or a large 
portion of it, is driven off, leaving the milk solids in a concentrated 
state. Reference is made to the tables in back of this book for the 
pure food standards for Condensed Milk. 

The successful condensation of milk requires that the milk be 
the best obtainable. It therefore follows that Condensed Milk of a 
good quality and in good condition is well adapted for use even 
in the finest grades of ice cream. Care should be taken to guard 
against decomposed or fermented milk that is sometimes offered 
for sale, 

PASTEURIZATION 

The thorough pasteurization of sweet cream is said to destroy 
about 99% of the bacteria present and this destruction of bacteria 
is an effective aid in keeping the cream sweet a much longer time. 
TTie heating of the cream breaks down the clusters of fat globules 
and renders the cream less viscous. The ice cream maker desires 
a thick, viscous cream so he generally objects to pasteurization. 
However, it has been found that when cream is allowed to stand 
at a low temperature (about 40 degrees Fahrenheit) for 24 hours 
or longer, after pasteurization, it yields a larger volume of good 
bodied ice cream than if frozen shortly after pasteurization. Pas- 
teurization has no effect on the butter fat content of the cream, 
though it causes it to appear poorer or lower. 

AGING AND COOLING 

It is a recognized fact among ice cream meikers that in order 
to obtain the proper yield and texture in ice cream it is necessary 
to have aged cream. The viscosity of a cream increases very 
noticeably from the time it is separated or pasteurized for about 
six hours, and slowly thereafter for several days. It is especially 
important to age pasteurized cream in order to secure good results. 
Cream that is to be held for 24 hours must be kept cold, first, in 
order to prevent souring and second, to increase the viscosity. 
Cream with such characteristics produces ice cream which has 
better body and texture. 

When aging cream, the aim should be to keep it as cold as 
possible without freezing. This can be done most readily by plac- 
ing the cans of cream in a well covered and well insulated tank 
containing water and plenty of ice. 

115 



B. HELLER & CO. CHICAGO, U. S. A. 

TEMPERATURE OF MIX 

The batch should go into the freezer at a temperature not 
higher than 40 degrees Fahrenheit. It should be allowed to freeze 
rather slowly, so that there will be plenty of eiir beaten into it to 
increase its bulk and improve its texture. 

When the batch is frozen too rapidly, it does not permit enough 
air to be beaten into it. 

FREEZING ICE CREAM 
The quality of ice cream depends a great deal upon the freez- 
ing of it. Unless it is frozen properly the finished ice cream w^ill 
be unsatisfactory. Therefore, care should be taken in manipulat- 
ing the temperature and regulating the speed of the dasher through" 
out the freezing process. 

THE BATCH MIXER 

To insure a thorough mixing of the ingredients, a batch mixer 
is indispensable. These machines are of various [types ranging in 
capacity from 1 00 gallons upwards. 

The most popular and probably the most practical type of 
batch mixer is one in which the agitation is produced by a blade 
or scraper in the bottom of the mixer w^hich prevents the sugar 
from settling to the bottom. The brine in this style of mixer circu- 
lates in a water jacket or coil around the mixer holding the mix. 

The pasteurizers such as have scrapers attached to the revolv- 
ing coils are very satisfactory batch mixers. The scrapers keep the 
sugar from settling on the bottom; therefore, all pasteurizers used 
as mixers should have scrapers on the revolving coils. 



NOTE: — The Ice Cream Manufacturer who is first to 
introduce Delicious Vanheller Ice Cream as a specialty in 
his locsdity should reap a rich harvest. The license to use 
the name Vanheller is on the label of every package and 
the Ice Cream Manufacturer aw^ake to his opportunities 
can make this privilege valuable by developing an increased 
trade on Delicious Vanheller Ice Cream. 



116 



B. HELLER & CO. CHICAGO, U. S. A. 

MILK POWDER 

The best milk powders are made by what is known as the 
spray process. This process consists of drawing the Hquid milk 
into a vacuum pan where a portion of its water is removed. This 
condensation is halted while the milk is still in a fluid condition, 
and before any of the milk albumen has been cooked onto the 
walls of the vacuum chamber. The milk is then drawn from the 
vacuum pan, and sprayed into a current of hot air. The moisture 
of the milk is instantly absorbed by the air, and the particles of 
milk solids fall like snow. Upon examination, they are found to 
contain less than lYz per cent., and sometimes not more than Y^ of 
I per cent, of moisture. No bacterial action has been discovered 
in milk powder containing less than 3 per cent, moisture. 

Skimmed milk powder manufactured from pasteurized liquid 
skimmed milk is the most generally used and best known grade of 
milk powder for making ice cream. An emulsifier costs $50.00 and 
upwards. Of course, homogenizing machines cost a great deal 
more money, according to size. With these machines a cream may 
be made from skimmed milk powder, sweet butter and water. The 
makers of the emulsifiers give full directions on how to use their 
machines with milk powder, and the operation will be found to 
be exceedingly simple. 

With a small emulsifying machine, sweet unsalted butter and 
skimmed milk powder on hand, the ice cream maker can forget all 
about contracting, because his supply is assured. If he needs 1 
gallons of cream today he can make just 1 gallons, and if he should 
need 1 00 gallons tomorrow, he can make it. There is no waste, no 
old flavored milk and no dissatisfied customers. The sweet butter 
will keep in cold storage, and the skimmed milk powder will keep 
in any dry, cool place. 

In order to figure approximate cost of the manufacture of cream 
from butter and skimmed milk powder it is first essential to change 
gallons into pounds. One gallon of skimmed milk weighs 8.636 
pounds. 

A gallon of 20 per cent, butter fat cream weighs 8.4 pounds. 

Under the Pure Food Laws, a moisture of more than 1 6 per 
cent, in butter is prohibited, whether the butter is salted or unsalted. 
Therefore, in buying butter, it should be bought on the basis of its 

117 



B. HELLER & CO. CHICAGO, U. S. A. 

moisture per pound. Washed butter usually contains about \ 5 per 
cent moisture. 

The average per cent, of butter fat in sweet butter is 84 per 
cent, of its total weight; this is a figure that may be safely used in 
estimating commercieJ butter. To make 100 gallons of 20 per 
cent cream from unsalted butter and skimmed milk powder, use 
the following figures: 

FIRST: — Reduce 100 gallons 20% cream to pounds 
100 gallons X 8.4=840 pounds 

Then ascertain the pounds of butter fat you want in 840 pounds 
of 209^ cream by multiplying 840 pounds by 20% which equals 
1 68 pounds of butter fat wanted. If butter you buy contains 1 5 % 
moisture and 1 % solids, then to ascertain number of pounds of 
butter (including moisture and solids) you need to make 1 68 pounds 
of butter fat, divide the amount of butter fat wanted (168 pounds) 
by butter fat in butter (84%), or 168 ^ 84% equals 200 pounds 
of butter needed. 

NOTE: — If greater accuracy is required it is best to have butter which is to 
be used tested for butter fat as 84% butter fat is an estimate only. 

SECOND: — To ascertain the amount of skimmed milk neces- 
sary to make 100 gallons of 20% cream when the amount of butter 
fat has been ascertedned multiply 

1 00 gallons by 8.4 pounds=840 pounds 
Minus butter fat 1 68 p ounds 

Skimmed Milk 672 pounds 

A gallon of skimmed milk w^eighs 8.636 pounds. Therefore, 
to ascertain the number of gallons of skimmed milk in 672 pounds, 
divide 672 pounds by 8.636 which equcils 77.81 gallons of skimmed 
milk. For each gallon of skimmed milk required, \ 2.5 ounces of 
skimmed milk powder is needed, therefore, 

77.81 gallons X 12.5 ounces equals 972.626 ounces, which di- 
vided by 16 ounces equals 60.79 pounds skimmed milk powder to 
be used. The rest of the total of 672 pounds is water or 672 
pounds less the 60.79 pounds of skimmed milk powder and the 
30 pounds of water in the butter (providing the butter tests 15% 
moisture) equals 581.21 pounds of water to be used. As a gallon 
of water weighs 8 pounds the total number of gallons of water 

118 



B. HF.T.I.F.R &CO. CHICAGO, U. S. A. 

is (581.21 pounds divided by 8) equals 72.65 gallons. 

Therefore to make 100 gallons 20^ cream we must use 
200 pounds unseJted butter testing S4% butter fat 
60.79 pounds skimmed milk powder 
58 i .2 1 pounds water 
FOR EXAMPLE:- 

Cost figures: 200 pounds butter at 40c per pound=$80.00 
60.79 pounds skimmed milk powder at 22c per pound 1 3.37 

Cost 1 00 gallons 20^^ cream 93.37 

10 " " " 9.337 

I 933 

It will be noted that the above weights total 842 pounds while 100 gallons 
20% cream weigh but 840 pounds. The extra 2 pounds are the solids in the butter 
and vary with the grade of butter used. For all practical purposes, however, the 
figures as given are sufficiently accurate. 

HOMOGENIZATION 

Homogenized cream is cream which has been made homo- 
geneous or identical throughout its entire mass by having been 
passed through a special machine known as an homogenizer. This 
machine so breaks up the fat globules in the cream, into such 
minute particles, as to prevent practically all cream from rising. 
Homogenizing increases the viscosity of the cream. 

The process of homogenization is comparatively new in 
America. However, it seems destined to have a future with an 
increasingly large number of users. The homogenizer, aside from 
homogenizing fresh, raw cream, is capable of the reuniting of un- 
salted butter and skimmed milk to form a milk or cream of any 
desired percentage of butter fat. 

Homogenized cream may be produced in t hree different ways 

FIRST: — By using natural cream. 

SECOND: — By mixing whole or skimmed milk 
and sweet, unsalted butter in such proportions that the 
finished mixture will have approximately the same 
composition as natural cream, with any desired per- 
centage of butter fat. 

THIRD: — By mixing sweet, unsalted butter, milk 
powder and water in such proportions that the result- 

119 



B. HELLER & CO. CHICAGO. U. S. A. 

ing mixture contains approximately the same percent- 
age of butter fat and composition as natural cream. 

The ice cream maker who may experience difficulty in secur- 
ing his supply of fresh, natural cream at certain seasons of the year, 
Is assured (if he possesses an homogenizcr or emulsifer) of being able 
tc p-oduce at all times, on short notice, a sufficient supply of cream 
to meet all necessary requirements. 

During the homogenizing process the cream is heated from 1 1 
to 150 degrees Fahrenheit. As is well known, pasteurized cream 
keeps in a better condition for a longer time than fresh cream. No 
one need have any fear, however, of affecting the keeping qualities 
of pasteurized cream and milk in any way by homogenization. 

In the manufacture of ice cream, homogenized cream is a dis- 
tinct asset. It has a tendency to improve the body and texture of 
the finished product. 

There are, of course, many ice cream manufacturers whose 
output does not w^arrant the installation of a homogenizer. How- 
ever, there are several of the smaller homogenizers (or emulsifiers) 
which can be purchased at a reasonable price. The advantages 
which the possessor of an homogenizer has over his neighbor who 
does not own a machine are many as can be readily determined. 



STANDARDIZING MILK AND CREAM 

A simple method of determining proportions of milk and cream 
to use to secure a certain percentage of butter fat is illustrated and 
explained below. It is only necessary to know the butter fat tests 
of the cream and milk which are to be mixed together, the quantity 
of each being determined by method given. 

Draw a rectangle with two diagonals, as illustrated. . At the 
left hand corners place the tests of the milk or cream to be mixed. 
In the center place the richness desired. At the right hand corners 
place the difference between the two numbers in line with these 
corners. The number at the upper right hand corner represents 
the number of quarts of cream to use with the richness indicated 
in the upper left hand corner. Likewise the number at the lower 
right hand corner represents the number of quarts of milk to use, 
with the richness indicated in the lower left hand corner. 



120 



B HELLER & CO. 



CHICAGO. U S. A. 



Example: — How many quarts each of 30 per cent, cream and 
4 per cent, milk are required to make 20 per cent, cream? 

1 6 qts. 



30% 
butterfat 
cream 



4% 

butterfat 
milk 




cream 



10 qts. 
milk 



16 quarts the difference between 4 and 20, is the number of 
quarts of 30 per cent, cream required; and 1 the difference be- 
tween 20 and 30 is the number of quarts of 4 per cent, milk re- 
quired. 

From the ratio of milk and cream thus found any definite 
quantity may be easily prepared. If, for example, 100 quarts of 
20 per cent, cream are needed, the number of quarts each of 30 
per cent, cream and 4 per cent, milk is determined as follows: 

1 6 plus 1 equals 26. 

16 times 100 equals 1600, divided by 26 equals 61.5 which is 
the number of quarts of 30 per cent, cream. 

10 times 100 equals 1000, divided by 26 equals 38.5 which is 
the number of quarts of 4 per cent. milk. 

In calculating the percentage of butter fat in a quantity of por- 
tions, suppose you have on hand the following quantities: 
40 quarts of 20 per cent, cream 
1 quarts of 4 per cent, milk 
1 quarts of 8 per cent. Condensed Milk 
In order to determine the percentage in all you may first mul- 
tiply the quantity of cream by the amount of the given percentage 
and in the same manner with the milk and condensed milk, as 
follows: 

40 times 20 equals 800 

1 times 4 equals 40 

10 times 8 equals 80 

Total 920 

After adding the amounts together then divide by total amount 

of quarts in mix, viz 

920 divided by 60 equals 15y3 per cent, of butter fat in the total 
mix of 60 quarts. 

121 



B. HELLER & CO. CHICAGO. U. S. A. 

USEFUL RULES AND TABLES 

Comparison between Centigrade and Fahrenheit Thermometer Scales. 

centigrade'scale 

Freezing Point of Water degree 

BoJIng Point of Water 100 degrees 

FAHRENHEIT SCALE 

Freezing Point of Water 32 degrees 

Boiling Point of Water 212 degrees 

Rule for changing Degrees Fahrenheit to Equivalent Degrees Centigrade. 

Subtract 32; multiply by 5; divide by 9. 

Rule for changing Degrees Centigrade to Equivalent Degrees Fahrenheit. 
Multiply by 9; divide by 5 and add 32. 

HOW TO CALCULATE SPEED OF PULLEYS 

PROBLEM l.-THE DIAMETER OF THE DRIVER AND DRIVEN BEING 
GIVEN. TO FIND THE NUMBER OF REVOLUTIONS OF THE DRIVEN. 

RULE. — Multiply the diameter of the driver by its number of revolutions, and 
divide the product by the diameter of the driven; the quotient will be the number 
of revolutions. 

EXAMPLE!. — If a 20 inch driving pulley runs 50 revolutions per minute how 

fast does an 8 inch driven pulley run? 

20x50 , , . 

Q 125 revolutions per minute. 

PROBLEM 2.-THE DIAMETER AND THE REVOLUTIONS OF THE 
DRIVER BEING GIVEN TO FIND THE DIAMETER OF THE DRIVEN. THAT 
SHALL MAKE ANY GIVEN NUMBER OF REVOLUTIONS IN THE SAME ' 
TIME. 

RULE. — Multiply the diameter of the driver by its number of revolutions, and 
divide the product by the number of revolutions of the driven; the quotient will 
be its diameter. 

EXAMPLE. — If a 20 inch driving pulley runs 50 revolutions per minute, what 

size driven pulley is necessary to make 125 revolutions per minute? 

20x50 . , 

,yc 8 inches. 

PROBLEM 3.-TO ASCERTAIN THE SIZE OF THE DRIVER. 

RULE. — Multiply the diameter of the driven by the number of revolutions 
you w^ish to make, and divide the product by the revolutions of the driver; the 
quotient will be the size of the driver. 

EXAMPLE. — If an 8 inch driven pulley must run 125 revolutions per minute 
what size driving pulley is required, if the main shaft makes 50 revolutions per 
minute. 

8x125 ^^ . , 

T^ 20 inches 

The above rules are practically correct. Though, owing to the slip, elasticity 

122 



B. HELLER & CO. CHICAGO, U. S. A. 



and thickness of the belt, the circumference of the driven seldom runs as fast as 
the driver. 

Belts, like gears, have a pitch-line, or a circumference of uniform motion. 
This circumference is within the thickness of the belt, and must be considered if 
pulleys differ greatly in diameter, and a required speed is absolutely necessary. 

TABLE OF PROFITS ON SELLING PRICES FIGURED 
AT VARIOUS PERCENTAGES 

By adding the foUov^ring The following Per Cent. 

percentages to cost You will make Profit on Selling Price 

5 " 434: 

lyi " 7 

10 •' 9 

\iyi " wyi 

15 " 13 

16?^ " MX 

MYz •' 15 

20 •• 16?^ 

25 " 20 

30 " 23 

33>^ " 25 

35 " 26 

yiYz •' n% 

40 " l^Yz 

45 •• 31 

50 " 33^ 

55 •' 35'^ 

60 " 'ilYz 

65 " 39^ 

66% " 40 

70 " 41 

75 " ^IYa. 

80 •' 44;^ 

85 " 46 

90 " 47>^ 

100 " 50 

In determining cost it should be borne in mind that it includes raw material, 
labor, packing, power, rent, salaries, etc., in fact every item entering into the pro- 
duction of the merchandise should be included. 



SIMPLE INTEREST RULES 

FOUR PER CENT:— Multiply the principal by the number of days to run; 
cut off the right hand figure and divide by 9. 

FIVE PEIR CENT:— Multiply by number of days and divide by 72. 

SIX PER CENT:— Multiply by number of days; cut off the right hand figure 
and divide by 6. 

SEVEN PEIR CENT:— Compute the interest for six per cent, and add one-sixth, 

EIGHT PER CENT:— Multiply by number of days and divide by 45. 

NINE PER CENT:— Multiply by number of days; cut off the right hand figure 
and divide by 4. 

TEN PER CEINT:— Multiply by number of days and divide by 36. 

123 



B. HELLER & CO. 



CHICAGO. U. S. A. 



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CHICAGO, U. S. A. 





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B. HELLER & CO. 



CHICAGO. U. S. A. 



Money at interest doubles itself within the time mentioned 
at rate given below. 



RATE 


SIMPLE INTEREST 


COMPOUND INTEREST 


Per Cent 


Years 


Days & Months 


Years 


Days 


2 


50 




35 


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28 


26 


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20 


54 


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17 


246 


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81 days 


13 


273 


5 


20 




14 


75 


6 


16 


8 months 


11 


327 


7 


14 


104 days 


10 


89 


8 


12 


6 months 


9 


2 


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tl 


40 days 


8 


16 


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10 




7 


100 



MISCELLANEOUS USEFUL INFORMATION 

To find diameter of a circle multiply circumference by 31831. 

To find circumference of a circle multiply diameter by 3.1416. 

Doubling the diameter of a pipe increases its capacity four times. 

Elach nomineil horse power of a boiler requires 30 to 35 pounds of water per 
hour. 

The average consumption of coal for steam boilers is Iz pounds per hour for 
each square foot of grate surface. 

A gallon of water (U. S. Standard) weighs 8^ pounds and contains 23 1 cubiff 
inches. 

A gallon of 229^ cream weighs 8.37 pounds; a gallon of 209^) cream weighs 
8.40 pounds. 

A gallon of 8% condensed milk weighs 9.20 pounds. 

A gallon of 4% milk weighs 8.60 pounds. 

To calculate the capacity of a cylindrical tank in gzJlons to the foot high : 
Square the radius (radius is half the inside diameter.) in inches, multiply this 
by 3.1416 and the result by 12, then divide by 231. This equals the gallons to one 
foot depth in the tank. Multiply the number of feet deep by this number. This 
will be the capacity of the tank in gallons. 



133 



B. HELLER & CO. 



CHICAGO, U. S. A. 




B. HELLER & GO'S 

MELOINE 

(REG. U. S. PAT. OFF ) 

FOR IMPROVING 
ICE CREAM 



MELOINE is a scientific preparation for 
improving Ice Cream. It is frequently referred 
to as "the great Ice Cream Improver. " 

MELOINE tends to increase the yield and 
produces an Ice Cream w^ith a firmer body and a 
smoother or more even texture. It is used cold 
and requires neither boiling nor heating. 

MELOINE is economical, as only one 
ounce is necessary for each ten gallons of Ice 
Cream. It makes such a decided improvement 
in the texture of Ice Cream that manufacturers 
who use MELOINE find it to be a wonderful 
trade vs^inner. 

MELOINE may be used alone or in con- 
junction with Gelatine, SNOW or Vegetable 
Gum. We guarantee MELOINE to fully com- 
ply with the Pure Food Law. 

For Prices, See Our Latest Price List 



130 



B. HELLER & CO. 



CHICAGO, U. S. A. 




B. HELLER & GO'S 

SNOW 



(REG. U. S. PAT. OFF.) 



Helps to Make 
Smooth, Firm Ice Cream 

by the 

COLD PROCESS 



SNOW is a vegetable product and is used in place of 
gelatine for the purpose of making Ice Cream smoother 
and firmer. It makes Ice Cream more mellow and pro- 
duces a velvety finish that is a delight to the m.anufacturer 
and a satisfaction to the consumer. 

SNOW is especially valuable for use in Sherbets and 
in Ice Cream that is used for fountain purposes. It tends 
to prevent the formation of icy crystals and large shippers 
find SNOW almost indispensable because of its tendency 
to produce a very firm body v/hich v/ill "stand up" under 
most ordinary conditions. 

SNOW is easy to handle and requires neither heating 
nor boiling, it being used cold in its powdered form. It 
mixes readily w^ith the batch, keeps vs^ell, is economical, and 
is always ready to use w^ithout fuss or bother w^henever 
you need it. 

SNOW is guaranteed to comply with the Pure Food 



Law. 



For Prices, See Our Latest Price List 



131 



B. HELLER & CO. 



CHICAGO, U. S. A. 




B. HELLER & GO'S 
ZANZIBAR- BRAND 

VEGETABLE 
GUM 

For use in making 
Ice Cream 



Zanzibar-Brand Vegetable Gum is entirely of vege- 
table origin and is especially prepared for use as an efficient 
aid in making Ice Cream firm, smooth and velvety. 

It is made entirely from true Vegetable Gums scien- 
tifically prepared so as to insure satisfactory results. It 
gives "body" to the Ice Cream and is of special value when 
a firm Ice Cream is wanted for fountain use or for shipping 
purposes. 

Ice Cream makers who object to using Gelatine be- 
cause of the extra labor involved in melting, will find 
Zanzibar-Brand Vegetable Gum most satisfactory. It 
makes the use of Gelatine unnecessary and the splendid 
results possible to produce w^ith Zanzibar-Brand Vegetable 
Gum w^ill be apparent to the ice cream maker after a single 
trial. 

Zanzibar-Brand Vegetable Gum is guaranteed to 
comply with the Pure Food Law. 

For Prices, See Our Latest Price List 



132 



B. HELLER & CO. 



CHICAGO, U.S.A. 




B. KELLER & GO'S 

$1000.00 

GUARANTEED 
PURE 

VANILLA BEAN 
EXTRACT 



Heller's $1000.00 Guaranteed Vanilla Bean Ex- 
tract is made from vanilla beans especially selected for this 
extract. Our own method of preparing and handling 
insures uniform standard of quality, strength and general 
excellence. 

Heller's $1000.00 Guaranteed Vanilla Bean Ex- 
tract is regarded as splendid for use in flavoring ice cream. 
It possesses a very agreeable flavor and a most pleasing 
aroma. It is an absolutely straight Vanilla Bean Extract 
and contains no artificial flavoring nor coloring of any 
kind. This extract gives excellent satisfaction. Complies 
with all pure food law^s. 

Heller's $1000.00 Guaranteed Vanilla Bean Ex- 
tract is recommended as being suitable for use in the high- 
est grades of Ice Cream sold to the most exacting and 
exclusive trade. 



For Prices, See Our Latest Price List 



133 



B. HELLER & CO. 



CHICAGO, U. S. A. 




B. HELLER & GO'S 

jc. (^^^K^ SPECIAL 

PURE 

VANILLA BEAN 
EXTRACT 

For the use of 
Ice Cream Makers 



Heller's Ice Cream Makers Special Vanilla Bean 
Extract is especially prepared for the use of ice cream 
makers. It is made from carefully selected vanilla beans, 
after our own method, and only 1 |/^ ounces are required 
to flavor ten gallons of Ice Cream. 

This is why our Ice Cream Makers Special Vanilla 
Bean Extract has been the popular vanilla extract w^ith 
makers of superior ice cream for so many years. The 
peculiar qualities given it by our special method of obtain- 
ing the extract, make it very useful and valuable to ice 
cream makers. It is guaranteed absolutely pure, has last- 
ing qualities, and imparts a mellow^, fragrant flavor and 
delicate aroma. Ice cream flavored with it is easily recog- 
nized as being of fine quality. 

We recommend Ice Cream Makers Special Vanilla 
Bean Extract as a splendid flavoring for high grade Ice 
Cream. 

For Prices, See Our Latest Price List 



134 



B. HELLER & CO. CHICAGO. U. S. A. 









B. HELLER & CO'S 




PURE 


bellebts 


VANILLA BEAN 




EXTRACT 


B&a.j -y ,^^iM 


XXXX BRAND 




For Caterers to the 



Highest Class of Consumers 



Heller's XXXX Brand Vanilla Bean Extract is made 
to satisfy the demands of ice cream makers catering to the 
highest class of trade. It possesses a rich, delicate, 
smooth, mellow flavor and an aroma that is lasting and 
fragrant. No expense is spared to produce an extract that 
will meet the exacting requirements of that class of trade 
who are accustomed to the best goods. 

Heller's XXXX Brand Vanilla Bean Extract is manu- 
factured from high grade, carefully selected Vanilla Beans 
which are ripened in their natural state in the land where 
grown. These Vanilla Beans are then sorted by experts 
who reject all beans that do not come up to our high stan- 
dard of excellence. The process of manufacture is 
watched over with anxious care, the last stage of mellow- 
ing, maturing and aging representing the highest develop- 
ment of modern chemical science in producing a perfect 
extract. 

For Prices, See Our Latest Price List 

135 



B. HELLER & CO. 



CHICAGO, U. S. A. 




A Delicious Flavor for Ice Cream 

Costs less than Vanilla — Goes farther 
and gives much greater satisfaction 



VANHELLER has proven an unqualified 
success with the public. Housewives say they 
like it far better than Vanilla. We have heard 
of so many people asking for VANHELLER 
flavored ice cream, that w^e have decided to 
supply VANHELLER in bulk to ice cream 
manufacturers — under the following condi- 
tions: 

VANHELLER must positively stand alone 
upon its superior merits as a flavor. it must 
not be used contrary to the food laws. This 
means that you must not label food flavored 
with VANHELLER as containing vanilla. That 
would be misbranding, notwithstcinding that 
we consider VANHELLER a far better flavor. 




'Si'a 2)elicious' 



As you are undoubtedly aware, the name VANHELLER is 
the sole property of B. Heller 6c Co., and is protected by regis- 
tration in the United States Patent Office at Washington. With 
the distinct understanding and agreement upon the part of the 
ice cream manufacturer, that he will use only VANHELLER for 
flavoring what he sells as VANHELLER ice cream, we will per- 
mit him to use the name Vanheller on his ice cream, calling it 
"Delicious Vanheller Ice Cream." A permit or license to this 
effect w^ill be found on the label of every bulk shipment of 
VANHELLER, whether in one gallon bottles, keg or barrel. In 
addition to this w^e will supply ice cream manufacturers, who 
are using VANHELLER, with signs for distribution to their 



136 



B. HELLER & CO. 



CHICAGO, U. S. A. 



trade, such as ice cream parlors, drug stores, etc., who can place 
them in their stores. The signs will read as follows: 







ecommem 



iiiimiiiminiin mil iiiim i ii!iii.minniil |||||| n 



, , m ^iijia' 



Please bear in mind that while the various Food Law^s class 
VANHELLER as an imitation vanilla flavor, it is far different 
to the ordinary substitutes offered for vanilla extract. In addi- 
tion to vanillin and coumarin, we have combined in VANHEL- 
LER a number of other aromatic flavoring constituents which 
bring about a mellow, delicious and rich flavor that has won an 
enviable reputation for VANHELLER wherever it has been 
introduced. 

The ice cream manufacturer who offers to his trade Delici- 
ous VANHELLER Ice Cream will find that critical judges of ice 
cream prefer the exquisite delicious flavor of VANHELLER to 
vanilla. It is economical and any product in w^hich it is used is 
easily recognized as being of fine quality. The manufacturer 
who is first to introduce Delicious VANHELLER Ice Cream in 
each locality should reap a rich harvest. The demand for ice 
cream flavored with VANHELLER is growing and we confi- 
dently recommend this "so-different" flavor to the live ice cream 
maker as one that will prove eminently satisfactory to a dis- 
criminating public. 

The license to use the name VANHELLER (which is our 
exclusive property) is on the label of every package and the ice 
cream maker aw^ake to his opportunities can make this privilege 
valuable by developing an increased trade on Delicious VAN- 
HELLER Ice Cream. 

For Prices, See Our Latest Price List 



137 



B. HELLER & CO. 



CHICAGO, U. S. A, 




ICE CREAM MaKEK 

Friend 




B. HELLER & GO'S 

ICE CREAM MAKERS 
FRIEND 

A FLAVORING RESEMBLING VANILLA 

(ARTIFICIALLY COLORED) 
Made Especially for use in Ice Cream 

Will not so Readily Freeze Out of 
the Batch as Vanilla Extract 



Ice Cream Makers Friend has a fine flavor resembl- 
ing vanilla. This flavor is not appreciably affected vv^hen 
freezing the ice cream batch, which is a recognized advan- 
tage. 

Ice Cream Makers Friend gives a pleasing taste and 
fragrant flavor to Ice Cream that is very satisfying to the 
trade. Users of Vanilla who desire a reliable low-priced 
flavoring will find our Ice Cream Makers Friend a splen- 
did substitute. While the flavor and aroma are different, 
its resemblance to vanilla is striking and its flavor is par- 
ticularly agreeable. 

Ice Cream Makers Friend is in great favor with 
makers of Ice Cream that is consumed in popular places. 
It has strength and takes but little to get good results. 
One ounce w^ill flavor I gallons of ice cream. 

NOTE: When using Imitation Flavor the Ice Cream should be labeled 

"Artificially Flavored.'" 

For Prices, See Our Latest Price List 



138 



B. HELLER & CO. 



CHICAGO. U.S. A. 



h^'^-^ — 



laCREAMMAKERs, 
r FRIEND 1 



WEHSf 







'i 



*-!;■> ^gjdL-iwaa=L)r-'w 



B. HELLER & GO'S 

ICE CREAM 

MAKERS' 

FRIEND 

DRY FORM 



Foreseeing months ago the possibiHty of largely in- 
creased cost on this popular flavoring, owing to necessary 
war taxes on Alcohol, we instituted a research into the 
possibilities of producing Ice Cream Makers' Friend with- 
out Alcohol. In this we have succeeded even beyond our 
hopes. We have produced this flavoring not only entirely 
w^ithout any alcohol content in the goods but in the high- 
est possible concentration in dry form. 

Our dry pow^der form Ice Cream Makers' Friend 
retains every vestige of the flavoring w^hich exists in the 
liquid flavoring. Our discovery makes this product en- 
tirely different and superior to the so-called Vanilla sugars 
on the market. These are simply a mixture of Vanillin 
and Sugar, and the Vanillin is not in a soluble form. 
Whereas in our dry form Ice Cream Makers' Friend we 
have simply reduced by concentration all of the superior 
qualities of our liquid flavoring down to a completely 
soluble, dry, highly concentrated condition. 

NOTE: When using Imitation Flavor the Ice Cream should be labeled 

"Artificially Flavored." 

For Prices, See Our Latest Price List. 



139 



B. HELLER & CO. 



CHICAGO, U. S. A. 




B. HELLER & GO'S 
ZANZIBAR-BRAND 

IMITATION 
VANILLA 

(ARTIFICIALLY COLORED) 



Heller's Zanzibar-Brand Imitation Vanilla Flavor is 
a combination of ingredients that make a thoroughly sat- 
isfactory substitute for vanilla flavor as it contains van- 
illin, vv^hich is the active flavoring principle of vanilla 
beans; also coumarin, vv^hich is the active flavoring portion 
of tonka beans, 

Zanzibar-Brand Imitation Vanilla Flavor is an 
economical flavor of excellent strength. Large users of 
vanilla extract w^ill find our Imitation Vanilla Flavor a 
satisfactory substitute, and it does not readily freeze out, 
cold having little effect on its flavor. 

Our Imitation Vanilla Flavor is popular w^ith ice- 
cream makers and others vv^ho require a strong low^-priced 
flavor of this character. It gives a delightfully fragrant 
flavor and aroma to all products in w^hich it is used and 
should satisfy the most exacting user. It is guaranteed to 
comply w^ith the Pure Food Lavv^s. 

NOTE: When using Imitation Flavor the Ice Cream should be labeled 

"Artificially Flavored." 



For Prices, See Our Latest Price List 



140 



B. HELLER & CO. 



CHICAGO. U. S. A. 




B. HELLER & GO'S 

VANILOID 

A SYNTHETIC FLAVORING 

PUT UP IN A HIGHLY 
CONCENTRATED FORM 

(ARTIFICIALLY COLORED) 



VANILOID is prepared for those who prefer to buy 
their flavoring in condensed form and reduce it to the 
required strength as needed. One pint of VANILOID 
dissolved in water makes two gallons of delicious flavor- 
ing, w^hich does not freeze out as readily as vanilla extract. 
Should a stronger flavor be desired, use only sufficient 
water to make one gallon. 

VANILOID is composed of vanillin, coumarin and 
other Vanilla-like flavors, producing through careful 
blending a thoroughly satisfactory and reliable article. It 
imparts to Cakes, Puddings, Ice Cream, Candies, etc., a 
delightful vanilla-like flavor and a pleasing aroma. 

On account of its strength, lasting flavor and low 
price, VANILOID is an economical flavoring to use. It 
is especially recommended to ice cream makers. We 
guarantee it to fully comply with the Pure Food Law^. 

NOTE: When using Imitation Flavor the Ice Cream should be labeled 

"Artificially Flavored." 

For Prices, See Our Latest Price List 



141 




B. HELLER & CO. CHICAGO, U. S. A. 



B. HELLER & GO'S 
ZANZIBAR- BRAND 

IMITATION 

MAPLE FLAVOR 

A Delicious Flavoring for 
ICE CREAM 



Zanzibar-Brand Imitation Maple Flavor is 
purely vegetable, being prepared from choice, 
carefully selected, aromatic materials. Many 
manufacturers w^ho have used this flavor prefer 
it to the real maple sugar flavor. 

It is a clean, w^holesome, strong flavoring. 
Its deliciously good taste w^ill add to the reputa- 
tion of the products in vs^hich it is used and its 
great economy w^ill add much to your profits. 

For flavoring ice cream Zanzibar-Brand 
Imitation Maple Flavor is especially recom- 
mended. It does not readily freeze out and the 
frozen product w^ill possess that natural-like 
flavor of the real maple w^hich is so pleasing. 

It is absolutely guaranteed to comply w^ith 
all Pure Food Law^s. 

NOTE: When using Imitation Flavor the Ice Cream should be labeled 

"Artificially Flavored." 

For Prices, See Our Latest Price List 

142 



B. HELLER & CO. 



CHICAGO, U. S. A. 



B. HELLER & CO^S 
ZANZIBAR- BRAND 

FLAVORING 
EXTRACTS 



Zanzibar-Brand Flavoring Extracts are made from 
high grade materials expressly for the use of ice cream 
makers. The flavors are not soluble and must not be used 
in soda water or soda water syrups. We guarantee these 
extracts to be harmless and to comply with all Pure Food 
Laws. 




No. 700 Almond, Bitter, True 
No. 702 Anise, True 
No. 703 Apple, Imitation 
No. 706 Apricot, Imitation 
No. 709 Blackberry, Imitation 
No. 7 1 Banana, Imitation 
No. 7 1 1 Currant, Imitation 
No. 7 1 3 Cloves, True 
No. 7 1 4 Cherry, Imitation 
No.716 Cherry, Wild, Imitation 



No. 729 Maple, Imitation 
No. 730 Orange, True 
No. 736 Peach, Imitation 
No. 737 Pear, Imitation 
No. 738 Peppermint, True 
No. 739 Plum, Imitation 
No. 740 Pineapple, Imitation 
No. 741 Pistachio, Imitation 
No. 746 Raspberry, Imitation 
No. 747 Root Beer, Imitation 



No. 7 1 8 Cinnamon&Cassia.True No. 748 Rose, True 



No. 7 1 9 Grape, Imitation 

No. 720 Gooseberry, Imitation 

No. 721 Ginger, True 

No. 722 Lemon, True 

No. 724 Lemon, Imitation 

No. 72 7 Limes, True 

No. 728 Maraschino, Imitation 



No. 749 Rose, Imitation 

No. 750 Strawberry, Imitation 

No. 751 Sassafras, True 

No. 75 3 Sarsaparilla, Im-itation 

No. 752 Tutti-Frutti, Imitation 

No. 762 Violet, Imitation 

No. 764 Wintergreen, True 



NOTE: When using Imitation Flavor the Ice Cream should be labeled 

"Artificially Flavored." 

For Prices, See Our Latest Price List 



143 



B. HELLER & CO. 



CHICAGO, U. S. A. 




Ihdn-extr; 




B. HELLER & GO'S 

ROYAL 

LEMON 
EXTRACT 



Royal Lemon Extract gives to the article flavored 
with it all of the desirable fruity flavor and is entirely free 
from the bitter and turpentine-like after-taste that makes 
many extracts undesirable for use in flavoring high-grade 
ice cream. 

Many Lemon Extracts on the market are rendered 
objectionable because the natural terpsnes have undergone 
chemical changes which develop a turpentine and bitter 
after-taste. The objection to Lemon Extracts in general 
is entirely overcome in Royal Lemon Extract, because only 
absolutely pure and highest quality m.aterials are used in 
its manufacture. 

We recommend Royal Lemon Extract as being of the 
U. S. Standard flavoring strength and giving to articles 
flavored with it the most desirable of the fruity flavors that 
can be obtained from lemons grown in the most favored 
climates. It complies with all Pure Food Laws. 

For Prices, See Our Latest Price List. 



144 



B. HELLER & CO. 



CHICAGO, U. S.A. 




B. HELLER & GO'S 

FRUIT-EM 

FLAVORING 
EMULSIONS 



FRUIT-EM Flavoring Emulsions are the highest attainment 
in the scientific manufacture of fine flavorings. They are made 
from the purest and best of raw materials by an original process, 
combining very great strength with the distinctive flavor required 
by the Ice Cream Maker. 

Because of the present high cost of manufacturing extracts, 
FRUIT-EM Flavoring Emulsions fill a pressing need for a satis- 
factory flavoring at a usable price. They are highly concentrated, 
one pound of Emulsion equalling one gallon of U. S. Standard 
Strength extract in flavoring strength. They contain in concen- 
trated form all the goodness, richness and fragrance of the oils 
from which the flavors are derived. 

Fully Guaranteed to comply with the National Pure Food Law. 

TRUE FLAVORS 

Concentrated Emulsions of the Genuine Oils with Certified Color. 

True Lemon True Bitter Almond True Wintergreen True Limes 

True Orange True Peppermint True Sassafras True Cloves 

True Anise 

IMITATION FLAVORS 
Concentrated Emulsions of the Imitation Oils with Certified Color. 



Imitation Violet 

Imitation Apple 

Imitation Grape 

Imitation Maple 

Imitation Peach 



Imitation Cherry 

Imitation Currant 

Imitation Plum 

Imitation Pear 

Imitation Banana 



Imitation Pistachio 

Imitation Tutti-Frutti 

Imitation Raspberry 

Imitation Maraschino 

Imitation Pineap pie 



Imitation Blackberry Imitation Strawberry 

NOTE: When using Imitation Flavor the Ice Cream should be labeled 

"Artificially Flavored." 

For Prices, See Our Latest Price List. 



145 



B. HELLER & CO. 



CHICAGO, U. S. A. 




B. HELLER & GO'S 
ZANZIBAR-BRAND 

TRUE COFFEE 

FLAVORING 

PASTE 



Zanzibar-Brand True Coffee Paste Flavor has the 
natural flavor of the coffee bean. It contains a choice 
blend of select pure coffee, carefully roasted under our 
ov/n supervision. It contains no artificial color. The 
natural brown color it imparts is that of a high grade genu- 
ine coffee. 

Zanzibar-Brand True Coffee Paste Flavor will be 
found to always run true and uniform in flavor and color. 
It is prepared in the proper consistency and is easily 
worked into all kinds of candies and confectioners goods. 
All users of Coffee Paste Flavor will find Zanzibar-Brand 
True Coffee Paste Flavor thoroughly satisfactory. 

Zanzibar-Brand True Coffee Paste Flavor is non-alco- 
holic. The absence of alcohol renders it less volatile. The 
flavor and color, therefore, are retained when Zanzibar- 
Brand True Coffee Paste Flavor is heated in cooking and 
in baking, nor is it readily frozen out in the making of Ice 
Cream, Sherbets and Ices. Complies with United States 
Pure Food Lavv^s. 

For Prices, See Our Latest Price List 



146 



B. HELLER & CO. 



CHICAGO, U. S. A. 




B. HELLER & COS 
ZANZIBAR BRAND 

CARAMELINE 

A COMBINED COLORING 
AND FLAVORING PASTE 

Made with Harmless Vegetable 
Coloring Matter 



CARAMELINE Combined Coloring and Flavoring 
Paste is a blend of various popular flavors, with caramel 
as a base. It produces a richer and more delicious taste 
in the goods in w^hich it is used, than ordinary caramel 
flavor w^ill produce. 

CARAMELINE always runs uniform and can be 
depended upon to give the required results. The proper 
flavor, and the correct shade of color, are obtained in one 
operation. When the desired color is obtained, the proper 
flavor will also be secured. 

CARAMELINE being non-alcoholic, the flavor and 
the color are not lost when used in freezing Ice Cream 
and Ices, nor vv^hen used in baking or cooking. It is made 
with harmless vegetable coloring matter, and complies 
with all United States Pure Food Laws. 

We recommend CARAMELINE as a thoroughly sat- 
isfactory flavor and color for Ice Cream. 

NOTE: When using Color and Imitation Flavor the Ice Cream should 

be labeled "Artificially Colored and Flavored." 

For Prices, See Our Latest Price List 



147 



B. HELLER & CO. 



CHICAGO, U.S. A. 




B. HELLER & GO'S 

ZANZIBAR- BRAND 

SPECIAL 

Ruby Shade Red 
coloring paste 

Intensely Brilliant 
Legal to use under Food Laws 



Zanzibar-Brand Special Ruby Shade Red is the ideal 
coloring paste for coloring Ice Cream, Ices, Sherbets, etc., 
when an intense, brilliant red is desired. It produces a 
beautiful shade that does not readily freeze out or fade 
out. 

This coloring paste is manufactured solely from 
organic substances and is highly concentrated, making it 
very economical to use. It can be relied upon to always 
run uniform and the deep, rich, ruby shade red color that 
it produces is very appetizing to behold. Ice cream manu- 
facturers w^ill find Zanzibar-Brand Special Ruby Shade 
Red Coloring Paste most satisfactory and pleasing, easy to 
use and of unusual strength. It is also excellent for use in 
candy. 

We guarantee that it contains no aniline coloring 
matter and it can, therefore, be used in those states w^here 
aniline colors have been prohibited. In fact, it complies 
with all Pure Food Laws, 

NOTE: When using Color the Ice Cream should be labeled "Arti- 
ficially Colored." 

For Prices, See Our Latest Price List 



148 



B. HELLER & CO. 



CHICAGO, U.S. A. 




B. HELLER & GO'S 
ZANZIBAR -BRAND 

PURE FOOD COLORS 

IN LIQUID FORM 

These Colors are made from Certified Color- 
ing, and each batch is tested and passed as non- 
poisonous by the United States Department of 
Agriculture, Washington, D. C. before we are 
allowed to ship them. 

Put up in Gallon and Quart Bottles only. 

COLORS 
No. 300 Red, Strawberry Shade 
No. 33 I Yellow, ideal Lemon Shade 
No.337 Yellow, Yolk-Em Egg Shade 
No.351 Orange, Mandarin Shade (Yellowish) 
No.372 Green, Pistachio Shade 
No.383 Brown, Chocolate Shade (Dark) 



B. HELLER & GO'S 
ZANZIBAR. BRAND 

PURE FOOD COLORS 

IN DRY FORM 

These Colors are made from Certified 
Coloring, and each batch is tested and 
passed as non-poisonous by the United 
States Department of Agriculture, Wash- 
ington, D. C. before we are allowed to 
ship them. |^_^ 

Put up in 1 lb. Cans only. 

COLORS 
No. 1 00 Red, Strawberry Shade 
No. 131 Yellow, Ideal Lemon Shade 
No. 1 37 Yellow, Yolk-Em Egg Shade 
No.l5i Orange, Mandarin Shade (Yellowish) 
No. 172 Green, Pistachio Shade 
No. 183 Brown, Chocolate Shade (Dark) 
No.l9l Blue, Damson Shade, (Dark) 

For Prices, See Our Latest Price List 





149 



B. HELLER & CO. 



CHICAGO, U.S. A. 




B. HELLER & GO'S 
ZANZIBAR. BRAND 

VEGETABLE 
LIQUID GOLORS 



Zanzibar-Brand Vegetable Liquid Colors are made 
from pure animal and vegetable substances and comply 
with the National and all State Pure Food Law^s. These 
colors are especially recommended for use in states vs^here 
Aniline Colors are prohibited, and to manufacturers ship- 
ping goods into those states. 

Vegetable Liquid Colors work splendidly in Ice 
Cream. They will be found brilliant, uniform and readily 
soluble. 

Zanzibar-Brand Vegetable Liquid Colors are made in the 
following shades: 
No. 5 52 Red, Strawberry Shade (for non-acid work) 
No. 55 3 Red, Strawberry Shade (acid proof) 
No. 554 Yellow, Lemon Shade 
No. 556 Orange, Mandarin Shade 
No. 55 7 Orange, Navel Red Shade 
No. 560 Green, Deep Leaf Shade 

NOTE: When using Color the Ice Cream should be labeled "Arti- 
ficially Colored." 

For Prices, See Our Latest Price List 



150 



B. HELLER & CO. 



CHICAGO, U.S. A. 




B. HELLER & CO*S 
ZANZIBAR. BRAND 

VEGETABLE 
PASTE COLORS 



Zanzibar-Brand Vegetable Paste Colors are made 
from harmless vegetable substances. These colors can 
be depended upon to be uniform in color and to give entire 
satisfaction. 

They comply with all Pure Food Laws and are espec- 
ially recommended to manufacturers in North Dakota and 
Minnesota (and to those that ship goods into those states) 
where the use of aniline colors is prohibited. 
Zanzibar-Brand Vegetable Paste Colors are made in the 
following shades: 

No. 500 Red, Ideal Light 

No. 502 Red, Perfection Dark 

No. 504 Highland Rose Shade 

No. 508 Red, Strawberry Shade 

No. 5 1 Red, Raspberry Shade 

No. 512 Red, Cherry Shade 

No. 514 Red, Ruby Shade (Extra Strong) 

No. 5 1 8 Green, Light, Pistachio Shade 

No. 520 Green, Dark, Clover Leaf Shade 

No. 522 Yellow, Lemon Shade 

No. 524 Orange, Red, Navel Shade 

No. 526 Orange, Mandarin Shade 

No. 5 30 Brown, Chocolate Shade 

NOTE: — When using Color the Ice Cream should be labeled "Arti- 
ficially Colored." 

For Prices, See Our Latest Price List 



151 



B. HELLER & CO. 



CHICAGO, U.S. A. 




B. HELLER & GO'S 
ZANZIBAR- BRAND 

YELLOW 
LIQUID FOOD COLOR 

Excellent for use in Ice Cream 

Where Artificially Colored 

Ice Cream is Sold 



Zanzibar-Brand Yellow Liquid Food Color is pre- 
pared especially for manufacturers who sell artificially col- 
ored Ice Cream. It mixes easily and evenly throughout 
Ice Cream, giving it an appetizing appearance. It leaves 
no disagreeable taste or odor. 

Zanzibar-Brand Yellow Liquid Food Color does not 
produce a bitter taste when brought in contact with fruit 
acids, like most yellow colors do. For that reason it is a 
desirable color to use in Sherbets and Ices, and in Ice Cream 
that is to be used in Ice Cream Sodas and Sundaes. This 
color is absolutely harmless, produces a uniform shade 
and can always be depended upon to give satisfactory re- 
sults. 

The coloring matter contained in Zanzibar-Brand 
Yellow Liquid Food Color is entirely of vegetable origin 
and contains no aniline colors. 

NOTE: When using Color the Ice Cream should be labeled "Arti- 
ficially Colored." 

For Prices, See Our Latest Price List 



152 



B. HELLER & CO. 



CHICAGO, U.S. A. 




B. HELLER & GO'S 
ZANZIBAR- BRAND 

YOLK-EM 

AN EGG SHADE COLOR 

Gives an Egg Shade Color 

to Ice Cream, 

Ice Cream Cones, etc. 



YOLK-EM is a preparation for the use of ice cream 
manufacturers, bakers, spaghetti manufacturers, ice cream 
cone manufacturers, and other users of egg shade color. 
It is a harmless certified aniline food color and is especially 
suited for use in Ice Cream. It produces a rich, attractive 
egg shade that greatly enhances the appearance of the Ice 
Cream. 

YOLK-EM is made in liquid and dry forms. Prod- 
ucts in vv^hich it is used appear more appetizing and more 
attractive to buyers, thus helping to increase sales. On 
account of its unusual strength it is very economical to 
use, but a small amount being necessary to color a ten 
gallon batch of Ice Cream. 

The coloring matter in YOLK-EM is derived from 
harmless certified coloring and complies w^ith the Pure 
Food Law^, 

NOTE: When using Color the Ice Cream should be labeled "Arti- 
ficially Colored." 

For Prices, See Our Latest Price List 



153 



B. HELLER & CO. 



CHICAGO, U. S. A. 




B. HELLER & GO'S 
ZANZIBAR-BRAND 

PURE 

COCOA 

Excellent for 

Flavoring Ice Cream, 

Cake Icings, 

Fillings, etc. 



Zanzibar-Brand Cocoa is a pure cocoa, to which is 
added a delicious flavor, producing a rich, fragrant 
aroma. It has a medium dark color of a most desirable 
shade. It is of a standard and uniform quality. Producers 
of cocoa flavored goods w^ill find it reliable and depend- 
able. 

Zanzibar-Brand Cocoa is especially suitable for use 
in flavoring Ice Cream because it mixes readily with the 
batch. Our pure cocoa, with sugar added, makes a very 
rich, smooth, glossy cake icing. 

Because of the difficulty experienced by ice cream manu- 
facturers in uniformly distributing chocolate through the 
mix, it has become an almost universal custom to use 
Cocoa in flavoring so called chocolate Ice Cream. Zanzi- 
bar-Brand Cocoa is an excellent flavoring for Ice Cream. 
Its flavor is superior and delicious and its color most 
pleasing. 

For Prices, See Our Latest Price List 



154 



